This is a simple recipe, similar to the sliced pork loin that is served at Boog’s on Eutaw St. in Camden Yards. The “brine” step keeps this pork juicy and flavorful. It’s important to have a quick read thermometer and take the meat from the grill or smoker at 150 degrees internal temperature.
Look for a pork loin roast that weighs 3-4 lbs. This size is usually big enough to feed an average family and small enough to fit in a bowl or bag for the brining process. A center-cut loin roast will be the leanest white meat while the rib end loin roast will contain slightly more fat along with white and darker meat. It’s your choice!
Source: Boog Powell, Orioles Legend and Professional Barbecuer
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