Coffee and Molasses-Brined Pork2 cups water1 1/2 cups chilled strong brewed coffee 1/4 cup kosher salt (such as Diamond Crystal) 3 tablespoons dark brown sugar 2 tablespoons molasses 1 tablespoon Worcestershire sauce 1 cup ice cubes 4 (6-ounce) bone-in center-cut pork loin (about 1/2 inch thick) 1 cup hickory wood chips 1/8 teaspoon kosher salt 8 teaspoons Pepper-Garlic Spice Rub
Pepper-Garlic Spice Rub Combine first 6 ingredients in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and pork; seal. Refrigerate for 3 hours, turning the bag occasionally.
To Freeze: Freeze in freezer safe container To Reheat: Soak wood chips for one hour. Drain well. Create foil package for them. Poke holes in foil. Place woodchips under grate. Remove pork from bag; discard brine. Pat pork dry with paper towels. Sprinkle 1/8 teaspoon salt over pork. Rub 8 teaspoons Pepper-Garlic Spice Rub evenly over both sides of pork. Place pork on grill rack coated with cooking spray over medium-high heat; grill 2 minutes on each side. Place pork on unheated side of grill; grill 3 minutes on each side or until done. Remove from heat. Let stand 5 minutes before serving. |