Local grocer put pork roasts on special, so I picked up a pork loin (actually two - one's in the freezer for later).
An overnight soak in salt water, a dry rub with Louisiana Cajun Spice and "Dillow Dust" seasonings, then 4 1/2 hours in the smoker at ~220 deg. F with 'fresh' apple wood smoke (I'd just trimmed the apple tree in the back yard so I had a good supply). It was so tender I literally cut it with a fork and the taste was, well...
