To Brine

• ½ pork loin (about 2½ lbs)
• 2 gallons water, divided
• 2½ cups kosher salt
• 2 cups orange juice
• 1 cup brown sugar
• 1 tbsp black pepper
• 2 tbsp cumin

For Dry Rub

• ¼ cup kosher salt
• ¼ cup light brown sugar
• ¼ cup coarse black pepper
• 3 tbsp cumin
• 1 tbsp dried Mexican oregano
• 1 tbsp chili powder

Brine Pork Loin

1. Heat one of the gallons of water to a boil. Dissolve salt in the water, and allow the mixture to cool
2. Add remaining water and brine ingredients
3. Trim any excess fat off the loin. Submerge in brine, cover and refrigerate for 4-8 hours

Smoke Pork Loin

1. Prepare smoker and preheat to 200º
2. Remove pork form brine and pat dry
3. Combine all rub ingredients and coat pork. Place in smoker for about 1-1½ hours, or until the internal temperature reaches 145º
4. Remove from smoker, wrap in foil and allow to rest 20 minutes
5. Slice thinly, and reserve the juices that bled from the resting period to pour over top
6. Serve with beans, rice and salsa -- or, great in sandwiches!