A style food that I love, that I simply don't make enough, barbecue. Today I made a smoked pork loin, the loin was about 5 and a half pounds and was on the grill for about 4 hours, which unfortunately was too long, but it was delicious nonetheless.
Here's the stuff. We've got the pork loin up front and then all the spices that went into the rub. Cumin, Juniper Berries, Star Anise, Fennel, Chili Powder, Paprika, Cayenne Pepper, Cloves, Ground Ginger, Cinnamon, Salt, Brown Sugar, Coriander, Dried Oregano
The completed rub and then the pork loin, seasoned liberally with the rub. At this point the pork loin went onto a grill over indirect heat for four hours. I smoked with hickory chips.
The completed pork.
The dish was served with an apricot sauce. In the bowl is dried apricots and a serrano pepper, lime and orange, salt, olive oil, red wine vinegar and pepper. All the ingredients ended up in a food processor until combined.
The completed sauce.
The final plating.
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