Traditional Smoked Pork Loin Roast

Indulge in the time-honored tradition of a smoked pork loin roast, where savory flavors meld perfectly to create a tender and juicy centerpiece for any meal.

Prep time: 15 minutes
Cook time: 6 hours
Serves: 8

Ingredients

1 (4-pound) boneless pork loin

2 tablespoons olive oil

1/4 cup kosher salt

1/4 cup brown sugar

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon dried thyme

2 cups apple wood chips

1/4 cup apple cider vinegar

Instructions

1. Preheat your smoker to 225°F and soak the apple wood chips in water for at least 30 minutes.

2. In a small bowl, mix together the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and dried thyme.

3. Rub the olive oil over the pork loin, then evenly coat with the seasoning mixture.

4. Place the pork loin on the smoker rack and insert a meat thermometer into the thickest part of the meat.

5. Smoke the pork loin for about 4-6 hours, or until the internal temperature reaches 145°F, adding soaked wood chips as necessary to maintain smoke.

6. Occasionally spritz the pork loin with apple cider vinegar to keep it moist throughout the smoking process.

7. Once cooked, remove the pork loin from the smoker and let it rest for at least 15 minutes before slicing and serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat slices in a preheated 325°F oven covered with aluminum foil, or microwave on low in 30-second intervals until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.