Smoked Pork Loin
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Prep Time
5 mins
-
Cook Time
2 hrs
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Additional Time
8 hrs
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Total Time
10 hrs 5 mins
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Servings
12 servings
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Calories
174 kcal
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Course
Main Course
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Cuisine
American
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.
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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.
- Trim the excess fat on the top of the roast. 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 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
Equipments used:
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 Information
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Calories
174kcal
(9%)
Carbohydrates
5g
(2%)
Protein
26g
(52%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
71mg
(24%)
Sodium
275mg
(11%)
Potassium
512mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
976IU
(20%)
Vitamin C
0.2mg
(0%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 275mg | 11% |
| Potassium | 512mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 976IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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