Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV
Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy pork roast that cooked in just a couple of hours.
For a recipe that satisfied that meaty, smoky pork craving in less time than all-day affairs like barbecued ribs and pulled pork, we looked to the quicker-cooking pork loin. The trick was keeping this lean, mild-tasting cut juicy and also i...