The use of Mexican Beer combined with the red chile, brown sugar and molasses in this marinade adds a depth of flavor. Combine that with the slow spit roasting and wow, that’s the way roasted pork was meant to be eaten.
5 cups hot water
½ cup dark brown sugar
½ cup kosher salt
8 to 10 cloves garlic, chopped
2 Tbl. dark molasses
1 Tbl. fresh ground black pepper
1 Tbl. crushed red chile
2 tsp. dried sage
2 tsp. Dijon mustard
1 or 2 drops liquid smoke
3 bottles cold Negra Modelo, or your favorite dark beer
1-3 lb. boneless pork loin, excess fat trimmed
In a large non-reactive bowl whisk together the hot water, brown sugar and salt until fully dissolved. Whisk in the garlic, molasses, pepper, red chile, sage, mustard and liquid smoke. Then stir in the beer. Place the brine in the refrigerator for 1 hour then place the pork loin, in the brine. Set a plate on top to keep the loin submerged. Brine for 24 hours. Spit-roast the pork until it reaches an internal temperature of 160 degrees. Allow to rest for 10 minutes before slicing.