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Achieving the perfect crunchy pork crackling and juicy delicious meat in your kettle BBQ is made easy with your Slow ‘N Sear® insert. You’ll have to forgive your friends and family for thinking you’re a restaurant hatted chef after they taste this Pork Loin cook as this foolproof recipe will impress and tantalize everyone’s taste buds. Let’s get started!
It starts with a quality piece of meat, speak to your local butcher (and become his mate) and get the best piece of meat you can afford, your taste buds will thank you for it!
It is extremely important to properly prepare your Pork Loin the night before (or even up to 48 hours before). Begin by taking a sharp knife, score the skin by making deep, long parallel cuts, ⅛ to ¼ inch apart, in the fat, being careful not to cut through to the underlying pork.
Note: It should be noted that a lot of people suggest pouring boiling water over the skin before scoring, it is believed that this will open up the pores and when salted draw out more moisture.
Pat the skin dry with a paper towel and liberally apply a layer of kosher salt to assist in drawing out the moisture in the skin.
Place the uncovered pork loin into the refrigerator overnight.
Place the pork loin on the opposite side of the charcoal basket once you’re achieving a temperature of 300f. Remember we are not using the water pan or using any smoking wood on this cook as we don’t want to introduce any moisture to the cooking chamber.
The basis of our broth will be Campbell’s beef broth as we are short on time, however, feel free to cook your own from scratch.
Cut/dice your raw vegetables:
1.) Snow Peas 2.) Carrot 3.) Shallots 4.) Onion
Add your broth, noodles, and vegetables and garnish with mushrooms in a bowl adding your sliced pork loin to the side.
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