Smokey Smoked Pork Loin

When your hungry tribe has gathered, and the gathering calls for something a bit fancier than a good butt, look no further than the Smokey Smoked Pork Loin. This simple recipe feeds 12-14. I paired it with baked sweet potatoes and roasted asparagus. Sorry, no pics of that. I wasn’t really thinking about a blog post at the time.

 

 

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Smokey Rub

Start with the loin of your choice. The rub is simple. Mix the ingredients well. Lightly rub loin with olive oil. Apply rub liberally. Adjust amounts as needed.

  • 1 tbs part sea salt
  • 1 part garlic powder
  • .5 part cayenne pepper
  • .25 part cumin
  • .25 chili powder
  • 2 parts brown sugar* (cast thy stones)

Cooking

Light your kamado cooker. We’re aiming for 250 F. While the cooker is heating up, finish your prep, go do some push ups, start a wrestling match with your kids, or read this interesting article. When you are at temp, put the loin on the grill and go relax for a few hours.

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When your loin is smiling, you know you’re doing something right.

Remember, with slow cooking time is all relative. We are cooking to internal temperature. We’re going for a final temp of 185 F before we pull it off to rest. But at 145F we’re going to wrap this baby up. There is nothing to do before you reach this internal temperature. Leave the cooker alone, let it do its work. Remember, if you’re looking, you ain’t cooking. Cooking at 250 F, I wrapped this guy at the 4-hour mark.

 

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Wrap it fully, but not too tight. You don’t want to remove the rub. And yes, I flipped this picture to keep it smiling, I didn’t actually stand it up against a brick wall.

After wrapping your loin in foil, return it to the cooker. Cook until you reach 185 F. This was an additional 2 hours for me. When you’re done, pull the loin and place in a clean cooler or insulated drawer. Let it rest for at least 20 minutes.

When you’re too impatient to wait any longer, unwrap the loin, put it on a pretty plate, bring in some candles, and take a picture.

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Now eat.

 

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