Smoked Pork Loin with Chipotle Sweet Potato Pancakes

3 LB. pork loin roast

Brine
¼ C. salt
¼ C. sugar
1 quart water

Glaze:
2 cloves garlic, minced
1 TBS fresh ginger
½ C. orange marmalade
2 TBS rice wine vinegar
2 TBS chipotle from canned chipotle in adobo sauce, finely chopped

Rinse the pork roast. Thoroughly mix the brine ingredients. Put the pork roast in a container that just fits it. Cover with brine, seal the container and refrigerate for two hours to overnight. 

Prepare the smoker. Mix the glaze ingredients and brush on the pork roast. When the smoker is ready, put the pork roast on and smoke until it is cooked to an internal temperature of 165°. This should be approximately three hours. Add charcoal as needed – this will probably be after an hour to an hour and a half. Brush on more glaze at the same time. Let the roast rest for 15 minutes when you take it off the smoker. While the roast is resting prepare the chipotle sweet potato pancakes. (Recipe follows).

Chipotle Sweet Potato Pancakes

1 medium sweet potato, grated (about 3 cups)
Zest and juice of 1 orange
1 TBS chipotle from canned chipotle in adobo, finely chopped
1 TBS ginger, finely minced
Heat the oil Mix all ingredients except oil. Drop sweet potato mixture by tablespoonfuls onto hot surface, and fry 3 or 4 minutes, until golden brown on bottom. Turn and brown on other side, about 2 minutes. Remove from pan, drain on paper towels and keep warm. Repeat until all of the pancakes have been made.