Berkshire bone-in pork loin roast


 
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William Schmitz

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At the local Farmer's Market, I came across a source for organic, heritage Berkshire pork. On an impulse, I bought a 4 lbs bone in pork roast.

It is currently in brine with salt, sugar, garlic and peppercorns. I was thinking about grilling indirect until 145, then letting it rest a good 15-20 minutes before slicing. Maybe adding a chunk of apple or cherry for a little gentle smokiness.

Any other ideas?

Bill
 
Yeah, don't forget to post pics.
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As promised, some pics (if I can properly figure out how to attach them). One on the grill part way through cooking, and two final product pics (after we had eaten have, I remembered I better take some pics).

It was really tasty. I loved all the different layers of flavor from the meat. All in all, a worthy experiment. I deliberately kept the flavors very simple so we could taste the difference in the meat, and it worked. The Berkshire pork was really good.

Click here to see pics : http://BerkshirePorkLoinRoast.shutterfly.com/

It's the first I've done this, so hopefully it works.

Thanks,
Bill
 
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