This Smoked Pork Loin Roast transforms pork from a hunk of typically dry meat to a juicy, flavorful masterpiece. This is the perfect meal to serve when you have a group of friends over for a barbecue on a summer day. It only takes a few ingredients, minimal prep time, and the smoker will take care of the rest.
3teaspoonhomemade spice rub, or your favorite spice rub
Homemade Spice Rub
½teaspoonpaprika smoked paprika is best if you have it
⅛ teaspoonblack pepper
½teaspoon onion powder
1teaspoon raw sugaror brown sugar
½ teaspoonsea salt
Preheat your smoker to 225 degrees F. Add or top up your wood pellets.
Very carefully, with a sharp knife, cut off the layer of fat on the roast. Next, score the pork in a diagonal pattern about ¼-inch deep all across the top where you just cut the fat off. This helps get the seasoning down into the meat as this is very thick meat
In a small bowl, mix together the ingredients for the spice rub (paprika, garlic powder, onion powder, black pepper, raw sugar, sea salt, chili powder, and mustard powder).
Apply olive oil to the roast and rub it evenly over it. Sprinkle the spice rub over the roast and ensure it covers all parts of the roast, top, bottom, and sides. Use your fingers to push the rub into the meat.
Place the pork loin roast directly on the preheated grill and put your thermometer probe in. Close the lid and smoke until the internal temperature of the roast is 145 degrees F.
Remove the pork loin roast from the grill and place it on a plate. Cover it with foil and let it rest for 10-15 minutes. Slice the roast against the grain and serve to your dinner guests.
Nutritional information is approximate and is meant as a guideline only.Storage: Store leftovers in an airtight container. It will keep in the fridge for up to 4 days, and in the freezer for up to 3 months. I like to slice leftover pork loin into thin slivers of meat and freeze it. The next time I want to make a stir fry, I just grab the pork out of the freezer for a super quick meal!