I just finished making this in the smoker. Awesome recipe.
I used the end of a pork loin roast, so a pretty lean cut, and it was very moist and tender. It was very flavorful using apple wood and nothing was overbearing. Just the right amount of smoke, cajun and juicy pork. I injected the veggie mixture. I'll be making it again. I smoked it at 225 for about six hours, pulled it at 168 and tented it for 30 minutes while I finished the potatoes.
Great find on the recipe, Barb

Thanks Fred.

You did an awesome job!! Great smoke ring. I too will be making it again.

Thanks.