Ingredient List:
- 1/3 of whole McKeevers Hormel Pork Loin
- 3 oz — Rub per 1/3 Loin Mary’s Pork Powder Rub
- 1 bottle — Dr. Pete’s Chipotle Glaze
- 2 Tbsp — per 1/3 Loin Vilux Grape Seed Oil
- 1–3 — chunks Cherry Wood
Instruction:
Take well chilled Loin and trim off any excess fat coat, and divide into thirds.
Coat the loin with grape seed oil and then a medium coat of Pork Powder Rub, all around and on the ends. Cover and set aside refrigerated ~1 to 4 hours.
Just prior to cooking, skewer the loin onto the rotisserie spit.
Take care to center the loin on the point of the spit.
Make sure your spit forks engage the meat securely.
Preheat the grill to low and slow heat (170–210°). Add 1 to 2 chunks of wood as needed. Set the spit with the meat into the grill’s rotisserie slot and engage the motor.
Watch the balance of the meat, and adjust the counterbalance or reset the meat on the spit in order to attain an even balance. The balance is necessary to avoid burning up the motor. Make sure the loin is positioned in the indirect heat zone for ~1 hour until the meat surface starts to sweat ~120° meat temp. Stop adding smoker wood at this point.
Leaving the meat unwrapped; elevate the oven temp to 280° for ~1 hour until the meat’s color is golden brown.
Now elevate the oven temp to 380° and roast the meat, ~ 1+ hour, and start basting with Dr. Pete’s Chipotle Glaze. Once the loin shows a good glaze, you can slow down the basting cycle until the end. Continue cooking until the internal meat temp is 165°, and then pull the loin to rest for 10–15 minutes before slicing to serve.
Serve immediately with Dr. Pete’s Chipotle Glaze, as a condiment.
Enjoy!!
