Smoked Pork Loin

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Unleash the perfect balance of smoky, tender, and juicy goodness that is smoked pork loin. It will have your taste buds dancing with delight.

Course entree, Main Course

Cuisine American

Prep Time 5

Cook Time 2

Resting time 8

Total Time 10 5

Servings servings

Calories 174kcal

Author Beth Neels

Cost $10

Equipment

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

Notes

Important note: Removing the pork at 140°F will produce a sliceable roast. If you want to shred the meat, it should be cooked until it reaches 175°F-190°F.

Storing:

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.

What's the best wood to smoke it with?

Popular options for smoking pork loin include hickory, applewood, cherry, and mesquite. We prefer apple or cherry.

Nutrition