First off --- Thanks to Just PassinThru and Scarbelly for the marvelous recipes.
JPT's recipe is great. I substituted Piloncillo for Maltose due to availability and rosewater wine could not be found and I couldn't find a substitute. Everything else is the same.
The marinade is in a double boiler/steamer so as to not burn the stuff.
Be sure to grate the piloncillo. The web says "heat in the microwave to soften and then cut what you need". Do not do that. The sugar gets so hot it melts and sticks to your skin. Forms a blister even. Dissolves better too, when it is grated.
Loin was in the zip bag overnight in the marinade and put on hooks, and in it goes.
Alder in the smoke generator for 2 hr.
Hickory for the next 2 along with the nuts.
Pecans and Almonds in the delicious sauce. Compliments to Scarbelly.
Scars sauce was followed exactly except Tapatico replaced Tabasco and I used hot chinese dry mustard.
Everybody into the pool.
The sauce formed a beautiful glaze sealing the moisture in the pork. I think it was the honey and piloncillo. Lots of natural sugar. Amazingly it is not sweet and there is an earthiness to the flavor.
MONEY -- The nuts are to want more. The chinese mustard in the nuts hits the sinuses and then the Tapatico hits the back of your throat while the smoke and other ingredients are dancing on your taste buds. A real symphony.
The pork is the best the bride and I have had. Hats off to Just Passin Thru. I agree you should sell it. Your neighbors and friends are right.
I am so lucky to be on this site and have "test cooks" at my disposal. Just like Bobby Flay right ??? You can't get, the knowledge on this site, in a cook book. JMHO.
Thanks to everyone.