The smoked pork loin is a delicious meal. It’s a fantastically multipurpose cut that lends itself to a wide variety of seasonings, smokes in a short amount of time, and looks great when served.
This recipe for smoked pork loin includes detailed instructions for cooking the perfect roast, down to the exact times and temperatures required, and my secret technique for making the meat extra soft and juicy.
This Smoked Pork Loin is the ideal roast for a big dinner or a backyard barbecue with friends and family. It’s delicious, simple, and can be made with little effort. Get the smoker going and get some of my Sweet Rub; I’m ready to cook!
Pork loin vs. Pork Tenderloin
The pork loin and the pork tenderloin are not the same cut, and they are very different from one another. The pork tenderloin is smaller and thinner, while the pork loin is thick enough to be sliced into steaks.
There is, however, a significant distinction based on preparation methods. While pork loin benefits from long roasting or grilling, pork tenderloin is best when cooked rapidly over moderate heat. We have an excellent Air-Fryer Pork Tenderloin recipe here.
Smoking a Pork Loin Roast
There are several reasons why pork loins are perfect for smoking. The first is their accessibility; they are a cheap cut found in most supermarkets and butcher shops. In the United States, loins are often sold as either half loins (weighing around 4–5 pounds) or full loins (weighing about 8 pounds).
This recipe for smoked pork loin roast works well with any size of loin you have on hand. In general, you should plan on serving a half pound of roast per person for dinner and a third of a pound during a party.
For tender, juicy results, smoke the pork loin at 225 degrees Fahrenheit (107 degrees Celsius) for 2 1/2 to 3 hours or until the internal temperature hits 145 degrees Fahrenheit (63 degrees Celsius).
For a well-cooked roast, cook it until the thermometer registers 145 degrees Fahrenheit (63 degrees Celsius), then remove it from the smoker and let it rest, covered with foil, for 10 to 20 minutes.
This will allow the roast to reabsorb its juices and stay warm for serving. Pork chops, pork roasts, pork loins, and pork tenderloin should be cooked to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) and rested for three minutes, as recommended by the United States Department of Agriculture.
While smoking a roast, it’s more necessary to cook it to a certain internal temperature than for a certain period. Smoking times will differ from individual to individual and smoker to smoker due to various factors, including but not limited to climate, smoking style, and cut. I use a wireless thermometer to check on my smoked pork loins periodically.
This recipe may use charcoal, gas, pellet, or electric smoker. Indirect heat from a gas or charcoal grill will also work.
In the absence of a permanent water reservoir, a disposable aluminum foil pan filled with water can be placed beneath the roast to keep it moist during smoking. Water pans in a smoker is essential for maintaining an even temperature and tender meat.
Smoked Pork Loin Recipe
Do you have everything you need to smoke the tastiest, juiciest pork loin ever? Then you need not go any farther than this recipe for my smoked pork loin, which can be prepared with my signature rub or amped up by infusing flavor into the pork. For your next gathering, serve this smoked pork loin.
Ingredients
For the Pork Loin
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5 lb pork loin roast
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3 Tbsp apple cider vinegar
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3 Tbsp whiskey
For the Dry Rub
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4 Tbsp brown sugar
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1 Tbsp sea salt
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2 tsp hot smoked paprika (or mild, if you prefer)
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1 tsp cayenne pepper
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2 tsp black pepper
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3 tsp garlic powder
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2 tsp onion powder
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1 tsp ground mustard
Instructions
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Preheat your smoker to 225°F (107°C). For extra moisture, set a small pan of water in a corner of the smoker (especially helpful for pellet grills).
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Make the dry rub:
In a small bowl, mix together all the dry rub ingredients. -
Mix the wet ingredients:
In a separate glass, combine the apple cider vinegar and whiskey. -
Prep the pork loin:
Trim any excess fat or silver skin from the pork loin. Using a sharp knife, poke small holes all over the surface of the roast (this helps the flavors penetrate). -
Season the roast:
Pat the pork dry with paper towels. Brush or rub the vinegar-whiskey mixture all over the roast, making sure to get into the holes and crevices. Generously coat the entire roast with the dry rub, pressing it on so it sticks well. -
Smoke the pork:
Place the roast directly on the smoker grate. Smoke at 225°F for about 2½ to 3 hours, or until the thickest part of the roast reaches an internal temperature of 145°F (63°C). -
Rest and slice:
Remove the roast from the smoker, tent it loosely with foil, and let it rest for at least 15 minutes before slicing thinly. -
Serve and enjoy!
Serve warm, with your favorite sides.
Tips:
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Don’t skip the resting time—it keeps the meat juicy.
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If you want a little extra bark or a sticky glaze, brush the roast with a bit of maple syrup or barbecue sauce in the last 20 minutes of smoking.
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Leftovers make amazing sandwiches!
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FAQs
How long does pork loin take to smoke?
A 5-pound pork loin has to be smoked for 2 1/2 to 3 hours at 225 degrees Fahrenheit. Or when it reaches a temperature of 145 degrees Fahrenheit inside.
What temperature should finished smoked pork be at?
The pork is fully cooked when the internal temperature hits 145 degrees Fahrenheit.
How should leftovers be stored?
Before putting the meat in an airtight container, let it cool to room temperature. For up to three days, store in the fridge.
Can I freeze smoked pork?
You can, indeed! After being cooked and cooled, place the tenderloin in an airtight freezer-safe zipper bag after being carefully wrapped in aluminum foil. When sealing, be sure to press out as much air as you can. For up to three months, keep the pork in the freezer.
