Recipe by French’s Food Company
250 ml (1 cup) smoky BBQ sauce
20 ml (1 tbsp + 1 tsp) molasses
45 ml (3 tbsp) butter, melted
50 ml (1/4 cup) water, warm
bone-in pork loin roast
- Combine all ingredients except roast and set aside.
- Smoke bone-in pork loin roast (chine bone removed) to an internal temperature of 50 Celsius (125 Fahrenheit).
- Let roast set.
- As needed, slice two-and-a-half centimetres (1 inch) chops with the bone in. Lightly season with salt and pepper and grill to finish.