Cooking pork loin

I pull them off the smoker about 145-150 and let it rest. It’s very moist.

Pork lawn.... pork cupine!

The best thing about pork roasts is you really have to go out your way to screw one up.

I love them well seasoned, generously rubbed and slow cooked in a moist setting, either in a pan in the oven or in a smoker over the water container with great smoke flavor.

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I pull them off the smoker about 145-150 and let it rest. It’s very moist.

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The last one I did was on the smoker and to prepare it I rolled it as I cut it into an 18 in. x 24 in. x 1/4 in. thick sheet of meat.

Then I seasoned it with a bit of rub I use, layered it with some lightly cooked Swiss Chard, onions, garlic, mushrooms and then a bit of Monterey Jack and Provolone cheese, rolled it up and then wrapped it in bacon before tying it up to cook on the smoker.

Damn thing was killer when done. My brother-in-law from Atlanta tried his best to eat the whole thing.