This recipe uses the HomeBBQ.com Old Florida Key Lime Jerk Seasoning, and a Cider Vinegar Marinade. Its real good, let us know what you think.

Items Needed:
2 – 3 lb Bone-in Pork loin roast
1 Jar of HomeBBQ.com Old Florida Key Lime Jerk Seasoning

Marinade Ingredients:
2 cups of Cider Vinegar
2 tbsp of brown sugar
1 tsp of salt
1 tsp of black pepper
1/8 tsp cayenne pepper (optional)

Directions:

Mix Marinade Ingredients in non-reactive bowl. Place pork roast and Marinade in a sealed container or plastic bag, and let marinate for a minimum of 1 hour to a maximum of 2 hours.

Remove the pork roast from the marinade, and discard the marinade.

Season pork roast liberally with HomeBBQ.com Old Florida Key Lime Jerk Seasoning.

Let stand for 15 to 20 minutes before cooking.

This roast needs to be cooked indirect at a temperature of 350 degrees for approx. 20-25 minutes per pound. The internal temp of the roast when finished should be 150-155 degrees.

After removing from heat, let stand for 15 minutes before slicing. This will let the juices settle inside the roast.

This recipe can be used for cooking in the oven, smoker or grill.

Enjoy!

This recipe uses HomeBBQ.com Sweet Orange Habenero Seasoning

Ingredients:
2 – Pork Tenderloins
1 – Cup Balsamic Vinegar
1/4 – Cup Extra Virgin Olive Oil
1 – tsp Chopped Garlic
1 – Jar of HomeBBQ.com Sweet Orange Habenero Seasoning

Combine Balsamic Vinegar, Olive Oil, chopped Garlic, and 2 tsp Sweet Orange Habenero Seasoning in a non-reactive bowl.

Place Pork Tenderloins in sealed container, and pour in Vinegar and Oil mixture. Let marinate a minimum of 4 hours, preferrably overnight.

Remove tenderloins from marinade, and season liberally with HomeBBQ.com Sweet Orange Habenero Seasoning. Let stand for 15 minutes. Discard remaining marinade.

Grill Pork Tenderloins over medium-hot fire turning occasionally, for 15 to 25 minutes, until internal temp reaches 155 to 160 degrees.

Remove from heat and let stand for 5 to 10 minutes

Slice, serve, and enjoy!

In old Southern Slang, Mr Brown is the dark, smoky outside part of the barbequed pork, usually the shoulder. This is the traditional cooking style, perfected by generations of pitmasters to give Mr. Brown his deserved renown.

Southern Succor Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne

6 pound to 8 pound Boston butt

Southern Sop (optional)
Remaining Southern Succor Rub
2 cups cider vinegar
1 cup water
3 tablespoons ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne

Serves 8 to 10

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag and refrigerate overnight.

Before you begin to barbecue, remove the pork from the refridgerator. Pat down the butt with another coating of rub. Let the pork sit at room temperature for about 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 degrees F to 220 degrees F.

If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm the mixture over low heat.

Transfer the pork to the smoker and cook it for about 1 1/2 hours per pound, or internal temperature reaches 170 degrees to 180 degrees.Mop the pork about once an hour in wood-burning pit, or as appropriate for your style smoker.

remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle.Pull of chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker chewier Mr. Brown along with the lighter interior meat. If you wish, serve the pork with Golden Mustard Barbeque Sauce, Carolina Red, or Vaunted Vinegar Sauce.