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1 can Pineapple Juice
2 tbs. Mexican Light Chili Powder
1 tbs. Pascilla Light Chili Powder
2 tbs. Reno Red Chili Powder
1 tbs. Cayenne Pepper
1/4 gal. Cranapple Juice
2 tbs. Garlic Powder
1 can Cranberry Sauce
1/2 can Red Onion
1/4 cup Balsamic Vinegar
2 tbs. Pepper
1 tsp. Fennel Seed
1 tbs. Rosemary
5 whole Bay Leaf
6 tbs. Celery Salt
6 tbs. Smoke Flavoring
Reserve your marinade and add olive oil for your mop. I marinated this loin for 36 hours. I also cut it in half because of its size. Cut this recipe for the size of your loin. I also turned it in marinade when I had the chance. I smoked it with apple and hickory and kept the temp between 235 and 250F. This was excellent.
2 tbs. Mexican Light Chili Powder
1 tbs. Pascilla Light Chili Powder
2 tbs. Reno Red Chili Powder
1 tbs. Cayenne Pepper
1/4 gal. Cranapple Juice
2 tbs. Garlic Powder
1 can Cranberry Sauce
1/2 can Red Onion
1/4 cup Balsamic Vinegar
2 tbs. Pepper
1 tsp. Fennel Seed
1 tbs. Rosemary
5 whole Bay Leaf
6 tbs. Celery Salt
6 tbs. Smoke Flavoring
Reserve your marinade and add olive oil for your mop. I marinated this loin for 36 hours. I also cut it in half because of its size. Cut this recipe for the size of your loin. I also turned it in marinade when I had the chance. I smoked it with apple and hickory and kept the temp between 235 and 250F. This was excellent.
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