Smoked Pork Loin

It is perfectly cooked Smoked pork loin Will leave you licking your lips and reaching for seconds. Smoked pork roast, coated with BBQ rub and barbecue sauce, provides a juicy pork roast with a delicious and bold smoky flavor.

Other popular pork recipes: Smoked Pork Chops, Double Smoked Pork, Burnt Ends Pork Belly, and Instant Pot Carnitas.

Smoked pork roast

Pork has little marbling, so can be a tough cut of pork when not properly prepared. The best recipes for smoked pork loins call for low and slow cooking to allow the muscles to break down. This method leads to a perfectly tender pork roast.

Ham vs Pork

When purchasing your roast, be sure to get pork loins and not pork tenderloins; These are two very different cuts of pork and are not interchangeable.

A pork loin is a large slab of meat that comes from the upper side of the rib cage. This is a firmer cut of pork with a medium pork flavor.

Pig tonsils, on the other hand, are thin and long and originate from the backbone of the pig. It’s quite a bit more tender than loins with a milder pork flavor. Check out our pork horse recipe for visuals.

Smoked pork loin recipe ingredients

The list of ingredients for smoked pork loin is short and sweet:

• pork loin – Cut the fat cap to ¼ inch thickness, if it comes with a thick one.
• BBQ Rub (or your favorite dry pork rub).
• barbecue sauce

You don’t have to baste the meat when smoking pork loins, but you can if you want. Spritzing the pork with apple juice or apple cider vinegar every 30 minutes will help some of it stay moist.

How to smoke a pork loin

Smoking pork loins works great on a pellet/electric smoker or a manual smoker using charcoal or wood. We provide instructions for both methods. Just make sure you have the supplies listed below.

Aim to keep the grill as close to 225°F as possible. If you are using a manual smoker, aim to keep the temperature between 225 – 250 degrees Celsius.

coal – Heat the coals only until washing. Throw them in the center of your grill and open the vents to 25%. Create smoke by placing pieces of wood directly on the preheated coals.

Pill smoker/electric (Traeger pork) – Preheat the grill to 225° F. Follow the manufacturer’s instructions for even smoke.

Gas grill – We don’t recommend using a gas grill because it requires a ton of propane.

temperature

God USDA Recommend cooking pork roasts and steaks to a minimum internal temperature of 145 degrees Celsius, with a minimum 3 minute rest.

How long to smoke a pork loin

To smoke a pork roast, cook by temperature, not time. Expect a cooking time of about 30 minutes per pound when cooking at 225 degrees Fahrenheit. Add time to the desired rest period as well.

rest

As with most smoked pork loin recipes, resting is a key aspect to ensure a juicy pork roast! Simply cover the roast loosely as soon as you pull it off the grill, and let it rest for 10-15 minutes before slicing to redistribute the juices.

supply

• energy source – Coal, pellets, propane, gas, etc.
• smoking wood – chunks, Fries or balls.
• Bottle of water – Use it to baste the roast while cooking. we use Cheap spray bottles from amazon
• Thermometer – Always use a meat thermometer. Our digital thermometer is the Thermaworks Dot.

Wood recommendation

The smoke should compliment the roast, not overpower it. Since pork has a mild flavor we recommend sticking to cherry wood, apple wood or oak.

Brine pork loins for smoking

If you’re into dry salt, go ahead, rub in the dry rub and refrigerate, covered, up to 24 hours in advance.

Dry salt will help draw the excess water from the roast and then reverse course to infuse the seasoning back into the meat. This will help improve the flavor and help tenderize by breaking down the muscle fibers.

Expert advice

• Always use a thermometer when making smoked pork loin roasts. You want to cook based on temperature not time.
• Pork loins can easily overcook and dry out! Be sure to keep an eye on the roast while it cooks.
• Optional: Baste the roast with water, broth or apple cider vinegar every 30 minutes to ensure maximum moisture.
• Cut against the grain in 1/4 inch – 1/2 inch slices.

leftover ideas

If you have leftovers, consider dicing it up and tossing it into fried rice, beef stroganoff, or cheese quesadillas.

Pork leftovers will be kept in an airtight container for up to 5 days in the refrigerator.

Ideas for addition

Anything goes when it comes to pork. Here are our favorite additions:

Smoked baked beans
Smoked asparagus
Smoked mac and cheese
Dill pickled pasta salad
Smoked potatoes

Smoked pork roast drink pairs

A fruit-forward wine is the way to go with barbecue pork loins, including: dry rosé, Riesling, Chardonnay, Pinot Blanc, Zinfandel, or light Pinot Noir.