Smoked Pork Loin with Roast New Potatoes & Sweet Pepper Stir-Fry

Instructions

In the kitchen:

• 01
  Rub your pork loin with rapeseed oil and coat with a generous amount of salt and pepper.
• 02
  Slice the peppers in half, removing the pith and seeds, then roughly chop. Season the peppers with the paprika, salt, pepper and oil.
• 03
  Prepare the potatoes by cutting them in half. Season with salt, pepper and oil then add to the Weber Style Vegetable Basket.

At the barbecue:

• 01
  Set up the Smokey Mountain Cooker. To achieve a sustained long and even cooking temperature, use the minion method. This involves adding a small quantity of lit briquettes to the centre of a ring of unlit briquettes. You will need to adjust the quantity of fuel according to the size of your smoker. You should be looking to achieve a temperature of 120°C – 130°C.
• 02
  Add the pork to the Smokey Mountain Cooker. Ensure all the air vents are fully open at this stage. It’s important to check your smoker is situated in a well sheltered position for even results.
• 03
  Add a good handful of the Cherry Wood chunks and leave to smoke undisturbed for 1 hour.
• 04
  After this time, remove the pork joint and wrap tightly in tin foil. Then place the meat back in the smoker and cook for a further 1 hour and 30 minutes.
• 05
  Remove the pork loin when it has reached a core temperature of 70°C. It’s very important to let the meat rest for a minimum of 10 minutes before carving.
• 06
  Roast the potatoes indirect for around 45 minutes until golden and crispy.
• 07
  Stir-fry the peppers with the oil, paprika and seasoning for around 10 minutes until they have become soft. Serve with the smoked pork loin and roast potatoes.

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