Smoked Pork Loin
Smoked pork loin is a delicious, juicy, tender way to cook this beloved cut of meat. The beauty of smoking is that it is all hands-off time.
It is the perfect thing to cook for a summer BBQ or backyard party because it will allow to spend time with your guests rather than slaving over a hot grill. The low and slow cooking method renders the meat tender and flavorful.
Why should you smoke it?
Flavor: Smoking imparts a distinct, smoky flavor to the pork loin that other cooking methods can’t replicate.
Tenderness and Juiciness: Smoking helps break down the pork loin’s connective tissues, producing a tender and moist final product.
Customizable: Smoking leaves room for various flavors. To create a personalized flavor, you can infuse the pork loin with different tastes by selecting wood chips or dry rubs, marinades, and glazes.
What you need
- Pork loin roast: The pork loin is known for its tenderness and mild flavor, making it ideal for smoking. You can use pork tenderloin, but it will only take about 45 minutes to smoke.
Dry rub ingredients:
- Paprika: Adds color and mild smokiness to the rub.
- Brown sugar: Provides a touch of sweetness and helps develop a flavorful bark on the exterior of the pork loin.
- Kosher salt: Enhances the meat’s overall flavor and helps tenderize it.
- Black pepper: Adds a pleasant kick of heat and complements the other flavors in the rub.
- Garlic powder: Infuses the meat with a savory and aromatic taste.
- Onion powder: Contributes to the overall flavor profile of the rub.
- Dry mustard: Dry mustard, also known as ground mustard powder, offers the rub a pungent and slightly spicy flavor. It adds a subtle tanginess and depth to the overall taste profile. Mustard enhances meat’s natural flavors and provides a pleasant zing.
- Cayenne pepper or chili powder: Adds heat and a hint of spiciness to the rub. The amount can be adjusted according to personal preference.
For the spritz
- Apple cider vinegar or apple juice: Adds a slight tang and tenderizes the meat.
- Water or oil: Used to thin the vinegar.
How to make it
Add all of the spices to a small bowl or a glass jar and mix well.
Trim the excess fat cap to 1/8 inch thick. Pat it dry with paper towels. Liberally season with salt and pepper.
Liberally season all sides with your dry rub.
Loosely cover with plastic wrap. Refrigerate for at least a few hours or overnight.
Remove the roast from the fridge to take some of the chill off.
Set up the smoker with wood or pellets and let it preheat to 225°F (110°C).
Place the roast directly on the grates with your thermometer inserted into the middle of the meat.
Smoke the roast for 2-3 hours until the internal temperature measures 140°F (65°C). Tent the roast and let it rest for about 10-15 minutes. Slice and serve.
Important note: Removing the pork at 140°F will produce a sliceable roast. If you would like to shred the meat, it should be cooked until it reaches 175°F-190°F
Pro tips for your success
Preheat your smoker to 225° before adding the pork loin. This allows for more consistent cooking and better smoke penetration.
Be patient and resist the temptation to rush. Use a calibrated meat thermometer to monitor the pork’s internal temperature. Remove the meat from the smoker at an internal temperature of 140°F (60°C).
Once the pork loin gets to temp, rest for 10-15 minutes before slicing. The meat will rise to 145°F (65°C) while resting. Tenting it loosely with aluminum foil during this resting period helps retain the juices and ensures a juicy final result.
Slice the pork loin against the grain into even slices to maximize tenderness.
What to serve with it
- Grilled asparagus
- Coleslaw
- Baked beans
- Smoked Potatoes
- Cornbread
- Macaroni and cheese
- Smoked Pineapple
- Green Salad
What to do with leftovers
- Pulled Pork Sandwiches:
- Pork Tacos, Nachos, Enchiladas or Quesadillas
- Pizza
- Pork Fried Rice:
- Pork Loin Salad
Storing leftovers
Cool the meat thoroughly. Wrap in plastic wrap or vacuum pack. Refrigerate for 3-4 days. We often eat it cold so it doesn’t overheat.
Freeze for longer storage. Vacuum packing is the best way to pack it for freezing. Label the bag with the contents. Freeze for 2-3 months.
Thaw packages overnight in the refrigerator. Reheat in the slow cooker for best results. The slow cooker won’t dry the meat out.
Frequently Asked Questions
Popular options for smoking pork loin include hickory, applewood, cherry, and mesquite. Each wood imparts a unique flavor profile, so experiment and find your favorite combination.
The recommended internal temperature for smoked pork loin is 145°F (63°C). Insert an instant-read thermometer into the thickest part of the meat to gauge the temperature accurately. Remove the meat five degrees before it reaches 145°F.
Absolutely! Smoking a bone-in pork loin adds extra flavor and can help retain moisture. Adjust the smoking time accordingly, as bone-in cuts may require slightly longer cooking times.
Yes. It’s critical to rest it for 10-15 minutes before slicing. This lets the meat redistribute its juices and ensures a more tender and flavorful result.
More recipes for smoking
- Smoked Chicken Legs
- Whole Chicken
- Smoked Baked Beans
- Smoked Mac and Cheese
- How to Smoke Steak
- Baked Potatoes
- Smoked Sweet Potatoes
Helpful tools
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This recipe for smoked pork loin is easy and incredibly delicious. Check out this Grilled Pork Satay with Peanut Sauce for another delightful pork recipe.
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Enjoy. And have fun cooking!
Smoked Pork Loin
Ingredients
- 3 pound pork loin
- 1 teaspoon coarse kosher salt or sea salt
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 2 tablespoons granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 2 teaspoons dry mustard
- 2 tablespoons cayenne pepper or chili powder
Instructions
- Add all of the spices to a small bowl or a glass jar and mix well.1 teaspoon coarse kosher salt or sea salt, 2 tablespoons paprika, 2 tablespoons brown sugar, 2 tablespoons granulated garlic, 1 tablespoon onion powder, 1 tablespoon cumin, 2 teaspoons dry mustard, 2 tablespoons cayenne pepper or chili powder
- Trim the excess fat on the top of the roast. Pat it dry with paper towels. Liberally season with salt and pepper.3 pound pork loin
- Liberally season all sides with your dry rub.
- Loosely cover with plastic wrap. Refrigerate for at least a few hours or overnight.
- Remove the roast from the fridge to take some of the chill off.
- Set up the smoker with wood or pellets and let it preheat to 225°F (110°C).
- Place the roast directly on the grates with your thermometer inserted into the middle of the meat.
- Smoke the roast for 2-3 hours until the internal temperature measures 140°F (65°C). Tent the roast and let it rest for about 30 minutes. Slice and serve.
- Important note: Removing the pork at 140°F will produce a sliceable roast. If you would like to shred the meat, it should be cooked until it reaches 175°F-190°F
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Nutrition
Originally published July 1, 2023.
This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something at no additional cost to you. See FTC Disclosure here.
