Barbecued pork loin

Servings: 8 to 10

Preparation time: 15 minutes

Brine: 24 hours

Cooking time: 4 hours

INGREDIENTS

• 1 Quebec pork loin
• 60 ml (4 tbsp) salt
• 250 ml (1 cup) white sugar
• 250 ml (1 cup) brown sugar
• 60 ml (4 tbsp) black pepper
• 250 ml (1 cup) white vinegar
• 30 ml (2 tbsp) liquid smoke

Lacquer

• 8 cloves garlic, minced
• 125 ml (1/2 cup) onion powder
• 30 ml (2 tbsp) chili flakes
• 250 ml (1 cup) vinegar
• 500 ml (2 cups) ketchup
• 250 ml (1 cup) brown sugar
• 125 ml (1/2 cup) soy sauce

PREPARATION

1. Using the tip of a knife, prick meat in several places.
2. In a bowl, mix salt, white sugar, brown sugar, pepper, vinegar and liquid smoke.
3. In a dish, coat meat with prepared mixture, cover with water and let brine in the refrigerator, 24 hours.
4. In a bowl, prepare glaze, mix garlic, onion powder, chili peppers, vinegar, ketchup, brown sugar and soy sauce.
5. Preheat barbecue to 250 °C (480 °F).
6. Discard brine.
7. On a sheet of aluminum foil, place meat and use 1/4 of the glaze to baste it.
8. Wrap meat in aluminum foil.
9. On the barbecue grill, cook indirectly (heat off under meat), lid closed, 2 hours.
10. Off the grill, remove the foil and on the work surface, cut the loin into 2 to 4 pieces depending on the length.
11. In a barbecue dish, place the pieces of meat and coat them with the remaining lacquer.
12. On the grill, place the dish and cook in indirect cooking (without the foil), lid closed, 2 hours. Turn the meat from time to time
13. When serving, cut thin slices of meat.
14. Garnish sandwich buns with a little mayonnaise, add the meat, lettuce and marinated vegetables.

A raw pork loin