Here's one I did in August at 1.5% salt and it was fantastic but I felt it needed a bit more salt. I have bumped the recipe up to 2% salt but also listed the 1.5% recipe. It's not a sweet recipe but you could use brown or maple sugar and double the amount listed. I used a rib end half pork loin and left all the fat on it.
Mix up brine, simmer spices in all or a portion of brine, mix together. Chill brine below 40ºF, inject 15% mass of meat in milliliters of strained brine into the meat then submerge in brine and keep between 36ºF - 38ºF for 5 days. If not injecting keep submerged for 10 days. I smoked mine 27 hours at 160ºF to finish at 140ºF in my Big Steel Keg.
2% Salt Recipe
3610g meat
3610g (ml) water
44g spices
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200ppm Cure #1 @ 6.25% = 23.2g ~4.5t
Kosher Salt 123.5g
Sugar 72.6g
Spices, 44g
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Rubbed Sage 1T
Dry Rosemary 2T
Thyme leaves 2T
Black Ground Pepper 2T
9 Bay leaves
1.5% Salt Recipe
3610g meat
3610g (ml) water
36g spices
--------------------------------------------------------
200ppm Cure #1 @ 6.25% = 23.2g ~4.5t
Kosher Salt 87.1g
Sugar 72.6g
Spices, 36g
--------------------
Rubbed Sage 1T
Dry Rosemary 2T
Thyme leaves 2T
Black Ground Pepper 2T
9 bay leaves
I injected mine but didn't get it in the smoker for 14 days, too long (see the flaky bits?) stuff came up and I couldn't get around to it, but it was tasty as heck in the end!
I used this online calculator for the cure salt and sugar amounts, add mass of water being used to mass of meat for equilibrium brine cures:
http://diggingdogfarm.com/page2.html