Recipe: Bone-in Pork Loin

pork-loin-recipeA bone-in pork loin can become many things. Cut the ribs away from the loin, and you’ll have baby back ribs and a boneless pork loin. Slice the loin between each bone, and you’ll get pork chops, but leave it together and you’ll get a big barbecue payoff with incredibly little effort. When approaching the process for a smoked pork loin, I had to call Roy Perez of Kreuz Market, in Lockhart. The longtime pitmaster at one of Texas’s oldest barbecue joints has been smoking this cut since he started there, and this is where I first fell in love with it. Much like with a slice of brisket, the seasoning and smoke flavor is concentrated around the outer edges, but at Kreuz, the saltiness…View Original Post

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