http://americymrunet.jamroomhosting.com/k-jones Sun, 05 Apr 2026 21:41:05 +0100 http://americymrunet.jamroomhosting.com/k-jones/blog/4265/welsh-bbq http://americymrunet.jamroomhosting.com/k-jones/blog/4265 5 to 7 pound pork loin
Dry rub:
1/2 cup of brown sugar
1/3 cup of paprika
1 tablespoon of black pepper
Salt to taste
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of dried basil put through a processor or coffee grinder to powderize
Mix all ingredients together and run generously on meat.  Wrap meat in plastic wrap and place in refrigerator overnight
 
Cabbage Side:
I med head of red cabbage
2 or more green apples (I use Granny Smith) cut into chunks (you determine size)
1 teaspoon cinnamon
Sage to taste
One onion finely chopped
1.5 cups of apple juice
Saute onion in oil or bacon fat until translucent;
add cabbage, apples, spices and juice;
Cover with frequent stirring.  Done wen everything has blended nicely and limp (I like to caramelize the mixture slightly)
Remove meat from fridge and place into smoker or into the oven wrapped in foil and slow roast at 250 -300 for several hours until moist and tender.
For smoker, smoke at indirect heat with charcoal and your choice of wood (apple, oak, mesquite etc) I usually smoke for four hours then finish in over at 250 for several hours until moist and tender.
Serve thinly sliced with cabbage mixture on top or on the side.
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