Mississippi-Style Pork Loin with Barbecue Sauce
- 2 tablespoons course ground salt
- 1 tablespoon light brown cane sugar
- 1 teaspoon lemon pepper
- 1 teaspoon fine ground black pepper
- 1 teaspoon cayenne
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1 (3- to 4-pound) boneless pork loin
- 1/2 cup yellow mustard
Mississippi Basting Sauce
- 1 cup cider or red wine vinegar
- 1 cup hot water or broth
- 2 cups ketchup
- 1 cup cider vinegar
- 1/2 cup (1 stick) butter
- 1/2 cup dark brown cane sugar
- 1/4 cup yellow mustard
- 1/2 cup white Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 3 whole lemons
- To make the barbecue sauce, combine the ketchup, vinegar, butter, sugar, mustard,
Worcestershire sauce, Tabasco sauce and lemons in a sauce pan over medium heat.
- Squeeze the juice from the lemons into the sauce through a sieve, to remove the
seeds and add pulp and zest to the mixture. Bring to a boil, stirring with a wire
whisk. Reduce the heat and simmer for 30 minutes. Remove the lemons before use.
- To make the rub, combine the salt lemon pepper, cayenne, chili powder, dry mustard,
garlic and cinnamon in a bowl and mix well. Store mixture in an airtight container
in a cool dark place.
- Rub or paint the pork loin with yellow mustard all over using a pastry brush.
Season all over with rub. Place in your cooker and smoke for 3 to 5 hours or until
the internal temperature is 145 to 160 degrees F.
- Combine the ingredients for the basting sauce and use to baste the pork after
1 1/2 hours of cook time; baste every 30 to 45 minutes.
Tip: If preferred, apple juice or pineapple juice can replace the basting sauce.
During the last 30 to 45 minutes, glaze loin using 1 cup of barbecue sauce.
Source: Hot Sauce Williams - fox8cleveland