Smoked pork is a big favorite with most lovers of Southern food, and hubby and I make it quite often. I usually include it in my Thanksgiving recipes. We enjoy a variety of pork cuts on our meat smoker, including pork shoulders, fresh and cured hams, spareribs, baby back ribs, pork tenderloins, pork chops, pork steaks, and bone-in pork loins. I do any seasoning that’s required, which might include a marinade, a wet rub, or a dry rub.
Johnny is in charge of the actual smoking. He uses a Brinkmann electric smoker for the job. With electric smokers, there’s little mess or bother, so the job is really easy. The results are practically foolproof, too, and they’re mouthwatering! Hang with me, and I’ll share our process for how to cook pork loin on a bbq smoker. I suggest, however, that you make the BBQ rub recipe your own. If you don’t like one of the spices I use, leave it off. If I haven’t used one of your favorite herbs or spices in my wet rub, add it!
We like to use a bone-in pork loin for this smoked pork recipe because I love the section of baby back ribs attached to the roast. In fact, that’s my favorite part. Another reason we prefer a bone-in loin roast is because of the price. The one we enjoyed today was just $1.69 per pound.
Quick Tip: Serve with a side dish of potato salad.
To Make this Recipe You’Il Need the following ingredients:
1/4 cup soy sauce
1 cup Coca-Cola
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
3 tablespoons oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
2 cloves garlic, minced
1 tablespoon dry mustard
2 tablespoons balsamic vinegar
1 teaspoon ginger
1 teaspoon thyme, crushed
5 pounds pork loin roast, boned & rolled
1 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic vinegar
2/3 cup Coca-Cola
Sea salt and fresh ground pepper
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