Bruce and Dina’s Honey Garlic BBQ Pork Loin with Rainbow Slaw

Ingredients: 

• 1 Swift Pork Loin
• 1 Bottle of Your Favorite Beer
• 1 C apple juice

Brine:

• 6 C water
• ½ C salt
• ½ C sugar
• 3 bay leaves
• 2 Tbsp peppercorns
• 1 Tbsp thyme
• 1 lemon sliced

BBQ Spice Rub:

• 2 Tbsp brown sugar
• 1 tsp onion powder
• 1 tsp garlic granules
• 1 tsp ancho chili powder
• 1 Tbsp chili powder
• 1 Tbsp ground cumin

Honey BBQ Sauce:

• 1 C favorite BBQ sauce
• 2 Tbsp honey
• 1 Tbsp Dijon mustard
• ½ tsp smoked paprika
• ¼ tsp garlic granules
• 1 tsp sriracha sauce

Rainbow Slaw with Honey Dressing:

• ½ a head of red cabbage
• ½ a head of green cabbage
• 1 red pepper, seeded
• 1 ancho pepper, seeded
• 3 carrots, peeled
• 6 oz chopped kale
• 5 radishes (we used multicolored)
• ½ C mayonnaise
• 2 tsp Dijon mustard
• 2 Tbsp honey
• 1/8 tsp paprika
• 1/8 tsp celery seed
• 1 Tbsp white vinegar
• Salt and pepper to taste

Directions:

1. Start by combining everything for the brine. Add the Swift Pork Loin to a 2-gallon bag and pour the brine over the top of the meat. Seal the bag and put it into a pan to ensure no moisture leaks out. Refrigerate overnight.
2. The next day, prepare grill. Bruce and Dina used a ceramic grill with hardwood charcoal and hickory wood that was soaked in water overnight.
3. Pull pork loin out of brine, and rinse with cold water then mix the BBQ spice rub. Rub all sides of the pork loin with the spice rub and sear the pork loin for 2 minutes per side, then pull the pork loin off the grill, and set it for indirect heat.
4. Place a disposable pan over indirect heat and add your favorite beer and 2 C apple juice. Place pork loin back on the grill, over indirect heat,
5. Reduce heat to 225°F. Cook until internal temperature is 138°F. Let rest until the pork loin’s internal reaches 145°F.
6. While pork is cooking, combine ingredients for honey BBQ sauce in pan and cook over low heat for about 20 minutes. Pour sauce into a small pitcher to serve with pork.
7. Finely slice cabbage, peppers and radishes. Using a box grater, shred the carrots. Add all the veggies to a large bowl and put into fridge until ready to serve.
8. Mix the dressing ingredients together, taste, and adjust seasoning. If you like it spicy, add a pinch of cayenne.
9. When ready to serve, drizzle the dressing over the top of the slaw, and mix in till coated. If planning on saving some slaw for later, do not dress it until ready to eat.
10. When pork comes to temperature, slice and serve with sauce.