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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup vegetable oil
- 1 cup coriander (ground)
- 1/2 cup black pepper
- 1/2 cup smoked paprika
- 3 qt. cold water
- 2 cups kosher salt
- 1/4 cup pink salt (#1 cure)
- 1 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup honey
- 2 Tbsp. pickling spice
- 2 Tbsp. coriander seed
- 2 Tbsp. mustard seed
- 1/2 cup garlic (minced)
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Directions
- 1. Combine all ingredients except pork and ice water for brine and bring to a boil. Remove from heat, add ice and let cool. Add pork and submerge for 5 days
- 2. Remove pork from brine and pat dry. Rub with oil and spices and smoke at 275F until internal temperature reaches 160F
- 3. Cool and slice, and reheat as needed.
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