Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce
We "dry-brined" the pork before grilling it. This method calls for rubbing a mixture on the pork and chilling it. This allows for salt to pull seasonings into the meat and improve juiciness and flavor. It's unusual, but you do chill uncovered to keep the rub "dry." (Otherwise, the rub dilutes in trapped moisture.)
Recipe by Southern Living October 2011
