Smoked Pork Loin Recipe
Servings: 8 servings
Calories: 318kcal
This smoked pork loin recipe uses a dynamite dry rub with a touch of whiskey to create a tender and juicy pork roast with a golden brown crust and a nice smokey flavor that complements the pork’s natural sweetness.
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Equipment
Ingredients
- 4 lb pork loin
- 1 oz apple cider vinegar
- 1 oz whiskey
Dry Rub
- 1 tbsp brown sugar
- 2 ½ tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp black pepper
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Make the dry rub by mixing the brown sugar, smoked paprika, salt, and pepper with the mustard and onion powders.1 tbsp brown sugar, 2 ½ tsp kosher salt, 1 tsp smoked paprika, 1 tsp black pepper, ½ tsp mustard powder, ½ tsp garlic powder, ½ tsp onion powder
- Combine the apple cider vinegar and whiskey in a small glass.1 oz apple cider vinegar, 1 oz whiskey
- Trim off any excess fat or silver skin. Using the sharp end of a knife, poke a series of small holes every one to two inches in the roast.4 lb pork loin
- Rub the pork down with the apple cider vinegar and whiskey mixture. Coat the roast with the spices, making sure to coat it evenly.
- Smoke the pork loin for 2 ½ to 3 hours at 225℉ (107℃).
- The pork loin should continue smoking until the internal temperature in the thickest part of the roast reaches 145℉ (63℃).
- Rest the pork for 10 to 15 minutes, tented with foil, before slicing it across the grain in ¼ to ½ inch slices.
Nutrition
Calories: 318kcal | Carbohydrates: 2g | Protein: 51g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 839mg | Potassium: 854mg | Fiber: 1g | Sugar: 2g | Vitamin A: 123IU | Calcium: 11mg | Iron: 1mg
