I’ve been trying to pull this one together now for a few months. This is an old recipe from a restaurant in Minneapolis called Chez Bananas, where a friend of mine was one of the owners. He brought this pork loin to a memorial gathering we were having for a dear friend that passed away over the summer. This recipe is not my original, but it is simple and good and can be a ‘go-to’ recipe for a BBQ to remind of those warm summer nights.
Boo’s Rub Yield: 10 servings
5lb pork Loin, bone removed
1T black pepper
2T chili powder
2T brown sugar
1T dried oregano
2T kosher salt
3T celery salt
3T garlic powder
Place all ingredients in a non-reactive mixing bowl and combine thoroughly.
Rub pork loin aggressively with Boo’s Rub. Let excess fall off and toss.
Truss pork loin so that the entire thing is an even thickness throughout. This will ensure even cooking throughout the entire roast.
Now let sit, uncovered at room temp, for 6-8 hours or refrigerated for 10-12 hours.
Preheat oven to 325F or a grill to about 300F
Cook pork loin, turning occasionally, on grill until it reaches medium or 130F internal temperature.
Let rest on baking sheet for 10-15mins before removing twine, slicing and serving.
Serving with a light and refreshing Napa Cabbage Slaw and go ham.