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Rotisserie pork loin

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    Rotisserie pork loin

    I did a 7 pound pork loin on the rotisserie today. I did half with the Cuban marinade that I did last week and the other half with a spicier Jamaican Jerk rub. I used a Fatali pepper and a ghost pepper that a friend grew in is garden for the Jerk. My jerk is green onions, garlic, ginger, thyme, S/P, hot peppers, all spice, cinnamon, brown sugar, lime juice, and red wine vinegar. I usually add some molasses but did not have any this time!

    #2
    That looks gorgeous! Nice job Zman.

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      #3
      Beautiful.

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