barbecue pork loin
My favorite grocery store had pork loins on sale this past week, so I bought one for some barbecue cooking. Most of the time, I either marinate meat or use a wet or dry rub, but this time, I decided to do both. The pork loin turned out perfect! I’ll definitely be using this method again.
This was a bone-in loin and weighed about nine pounds. Johnny cooked it on the smoker for nine hours, which was the exact amount of time it needed. The meat was juicy and tender, but there was a light bark on the outside, which is my favorite part. He used apple juice and sliced onions in the water pan, and pecan wood for smoking.
Nice smoke ring!
Holle’s Smoked Apple-Onion Pork Loin recipe
What you’ll need:
- Pork loin
- Apple juice
- Sliced onions (I used Vidalia onions)
- Apple cider vinegar
- 1/3 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 2 teaspoons chipotle powder
- 2 teaspoons garlic powder
Directions: Rinse pork loin and pat dry. Place loin in a large container of in a large food bag. Add about 1 quart apple juice, sliced onions separated into rings, and 1 cup cider vinegar. Marinate in refrigerator for about four hours.
Remove loin from fridge. In a small bowl, combine brown sugar, 1 tablespoon apple juice, 1 tablespoon cider vinegar, molasses, salt, paprika, pepper, chipotle, and garlic powder. Rub the paste all over the loin. Wrap the meat in plastic wrap and refrigerate overnight.
Cook loin on top rack of smoker, fat side up. Internal temperature should reach 150 degrees. Meat will continue to cook some after being removed from smoker.