Ingredients
| 1 | cup brown sugar, divided |
| 1/2 | cup and 2 teaspoons salt, divided |
| 8 | cups water, divided |
| 2 | bay leaves |
| 1 | handful peppercorns |
| 1 | 4-5-pound pork loin |
| 1 | tablespoon smoked paprika |
| 2 | teaspoons chili powder |
| 1 | teaspoon cumin |
| 2 | teaspoons garlic powder |
| 1 | teaspoon black pepper |
| 1 | teaspoon cayenne pepper |
| liquid smoke |
Instructions
Combine ½ cup brown sugar and ½ cup salt in 6 cups water, bring to a boil. Stir until dissolved and then add bay leaves and peppercorns. Lower heat and simmer for 5 minutes. Turn off heat and allow brine to cool completely to room temperature. Add pork loin and brine to a zip-top bag, squeeze out as much air as possible and seal. Put sealed bag into a large pot or bowl and refrigerate for at least 12 hours, up to 24 hours. Mix ½ cup brown sugar, 2 teaspoons salt, smoked paprika, chili powder, cumin, garlic powder, black pepper and cayenne pepper to create a pork rub. Remove pork loin from brine and generously apply rub to all sides of the loin. Wrap in plastic wrap and refrigerate overnight. Remove from fridge and remove plastic wrap. Place on a wire rack over a sheet pan with sides. Place 2 cups water and liquid smoke in the pan. Bake at 400 degrees F for 45 minutes, then turn down to 250 degrees F for 7 hours or until internal temperature is 190 degrees F. Turn off the oven and let pork rest in the oven for 1 hour. For pulled pork, shred
after removing from the oven or for pork loin slices, wrap in foil and slice the next day.
