Recipe by Margie Nelson (Wyld Gourmet)
This one was so much fun to do. Margie did this one for us in our Texas camp. I had never seen or even heard of this being done but after the first bite I knew I was going to add this one to our line up at home. With each slice of the plait, you get three different flavors.
Ingredients:
- One pork Loin
- Three types of rub
- Mike Hot Honey for a glaze
Methods:
Take your Pork loin and either cut it into three even sized pieces and use a different rub on each or take the one whole loin starting at the top come down an inch and make two even sized slices from the top the the bottom. You should have three long pieces of loin connected at the top and open at the bottom.
Now use a different rub on each of your lengths of loin and then braid it to the bottom, securing with a wooden pick of some fashion.
Put the loin on your smoker to high heat and place your loin on the grill for ½ hour, this depends on the size of the loin. Then turn down to 275F and continue to cook until the internal heat is 145F. Baste with Mikes Hot Honey to glaze several times.
Let the Plait rest for 15 minutes and serve. When you cut these Plaits you will already have bite size pieces ready for a perfect appetizer.
Rubs I will be bringing with me
Wyld Hog Pork Rub
- 1 C brown sugar
- ½ C Kosher salt
- ½ C smoked paprika
- ½ C Lowry’s
- 1 Tbsp White pepper
- 1 Tbsp ancho chili pepper
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp onion salt
Pork Belly Rub
- 4 parts salt
- 2 parts white pepper
- 1 part white sugar
Pork Rub with a kick
- ¼ C Wyld Hog Pork rub
- ¼ C Pork Belly Rub
- 1 tsp crushed red pepper flakes
