On the Lighter Side: Put Pork On Your Fork (And Vidal In Your Glass) - Sue-Ann Staff Estate Winery
May 16, 2020

On the Lighter Side: Put Pork On Your Fork (And Vidal In Your Glass)

It's finally sunny out! Sue-Ann gets into the long weekend spirit with a quick Instagram Live video about slow roasting pork shoulder and pairing it with our lovely Lavelle's Vidal. 

Mississippi-Style Pork Loin

Mississippi Rub:
2 tablespoons course ground salt
1 tablespoons light brown cane sugar
1 teaspoon lemon pepper
1 teaspoon fine ground black pepper
1 teaspoon chilli powder
1 teaspoon dry mustard
1 teaspoon garlic powder
½ teaspoon ground cinnamon
1 (3 to 4 pound) boneless pork loin
½ cup yellow mustard

Mississippi Basting Sauce:
1 cup cider or red wine vinegar

1 cup hot water or broth

To make rub, combine the slat, lemon pepper, cayenne, chilli powder, dry mustard, garlic and cinnamon in a bowl and mix well.  Store mixture in an airtight container in a cold dark place.

Rub or paint the pork loin with yellow mustard all over using a pastry brush.  Season all over with the rub.  Place in your smoker** and smoke for 3 to 5 hours or until the internal temperature is 145 to 160 F.

Combine the ingredients for the basting sauce and use to baste the pork after 1 ½ hours of cook time. 

Baste every 30 to 45 minutes

Serve with BBQ sauce (can glaze loin in the final 30 to 45 minutes of cooking time with BBQ sauce too if preferred).
(**As I don't have a smoker, I cooked it slowly on the bbq for 4 hours or so at just under 300F) 

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