Get moist & savory smoked pork by injecting juices & topping it with a bacon weave.
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In a small bowl combine apple juice, water, salt, and Worcestershire; stir to dissolve the salt crystals.Plunge the injector into the sauce and retract the needle to draw up the liquid. Liberally inject the meat.
Season the meat all over with the Traeger Sweet Rub.
Set the temperature to 225 degrees F and preheat for 10 to 15 minutes.
Drape the loin with the bacon slices. Put the roast directly on the grill grate and smoke for 3 to 4 hours, or until the internal temperature of the meat is at least 145 degrees F on an instant-read thermometer.
Transfer the pork to a cutting board and let rest for 10 minutes before carving and serving. Enjoy!
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