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0.75 cup Beer
0.5 cup Dijon Mustard
6 tblsp. Honey
0.25 cup Olive Oil
2 tblsp. Garlic
2 kg. Pork Loin
Whisk marinade ingredients and pour into a plastic freezer bag with the pork. Let sit overnight in the refrigerator. Smoke the meat anyway you like it best. Take it out of the smoker at an internal temperature of no more than 150F. Let the meat stand for 15 minutes. Heat the remaining marinade to a slow boil to thicken. Season with salt and pepper if desired. I cracked some pepper in it. Pour on the meat.
0.5 cup Dijon Mustard
6 tblsp. Honey
0.25 cup Olive Oil
2 tblsp. Garlic
2 kg. Pork Loin
Whisk marinade ingredients and pour into a plastic freezer bag with the pork. Let sit overnight in the refrigerator. Smoke the meat anyway you like it best. Take it out of the smoker at an internal temperature of no more than 150F. Let the meat stand for 15 minutes. Heat the remaining marinade to a slow boil to thicken. Season with salt and pepper if desired. I cracked some pepper in it. Pour on the meat.
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