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Bone in pork loin on the smoker
When I do pork, always want the bone in. Just better for smoking to me. Picked up a short section of loin at Beaux's mart. To me, the best cuts of meat are at the Mexican meat market on Bertrand and Breaux's mart on Moss Street. I don't even look at the pre-packaged items in the display case. Went in straight to the back and told them what I wanted. The fella there went back and pulled out a side that had to a been at least five feet long. Told him cut it here and here, just the way I wanted it. Then to cut the bone so it will make easier slices. The young, unexperienced butchers don't no how to do this - so you have to show them. Those folks don't me running the band saw.
Anyway, stuffed with red bell peppers, onions, and garlic. This time I remembered to post a picture before putting it on:
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You can see how the bone should be cut. After about four hours, glazed it with our prickly pear jelly:
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Wrapped it tight for a while. Then took a slice to make sure all is well:
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This is serious, haven't done one of these in a while. Works for us. Thanks for looking.
