1. Prepare pellet smoker for indirect cooking at 275°F using pecan pellets for smoke flavor. Any grill can be used just maintain the same temperature throughout the cook.
2. Use a sharp knife to score the fat on the pork loin. Make slits at an angle spaced about 1/2” apart in one direction, rotate the pork loin and make additional cuts in the opposite direction.
3. Apply a light coat of creole mustard to the outside of the loin and season with King Craw cajun seasoning. Inject the pork loin to add moisture and flavor inside the meat
4. Place the pork loin on the pellet smoker fat side up and cook until internal temperature reaches 135°F. Remove from the pit and allow it to rest for 10-15 minutes covered loosely with aluminum foil. The internal temperature will carry over producing a perfectly cooked, juicy pork loin.
5. Slice the loin thin and pile high on a toasted jumbo burger bun slathered with Blue Plate mayonnaise, spicy garlic pickles, and topped with creamy creole slaw.

Cajun Butter Injection Recipe:

• 14oz can of Chicken Broth
• 1/4 cup melted Butter
• 2 Tablespoons Killer Hogs Hot Sauce
• 1 teaspoon Malcom’s King Craw Cajun Seasoning
• Directions: Place ingredients into a bowl or mason jar and whisk to combine. Shake or stir well before injecting

Creamy Creole Slaw Recipe:

• 1/2 cup Blue Plate Mayo
• 1/4 cup creole mustard
• 3 Tablespoons sugar
• 1 Tablespoon red wine vinegar
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 bag of pre-shredded cabbage and carrots
• 1/2 sweet onion finely sliced

Directions:

1. Combine the mayo, creole mustard, sugar, red wine vinegar, salt, and black pepper in a mixing bowl.
2. Add the shredded cabbage and carrots along with the finely sliced onion to a large bowl.
3. Pour the creole dressing mixture over the vegetables and stir well.
4. Cover the bowl with plastic wrap and refrigerator for 1-2 hours before serving.