2 to 3 tablespoons extra virgin olive oil, 2 tablespoons freshly ground black pepper, 1/2 teaspoon Chinese five spice powder or ground cinnamon. (pickled jalepenos are what I prefer strong counter flavors with that vinagar!!!! I personally think the loin has more of a pork flavor than the tenderloin because it has a little extra fat. I took it to church for a covered dish dinner. However, this will make it drier and it may end up like pulled pork. If you are in a hurry, smoke the loin at 325°F for 1 hour and 30 minutes for slicing and 2 hours and 40 minutes for shredding. Here are some tips you can try and learn to make the most of your cooking every time. It will take 5 hours to reach 200°F for pulled pork. Electric smokers are very easy to use and most of the time you can get one for a relatively cheap price. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Should you Let your Smoked Pork Loin Rest? Transfer to a large baking dish or baking sheet, then fill each incision with 1/2 pineapple ring. HAWAIIAN ROAST LOIN OF PORK. Internal temperature is everything when it comes to juicy pork. The pork loin is not to be confused with the tenderloin. For this reason, I have made the process of smoking easy for you, by dividing it into a few simple and short steps: The first thing to do is to prepare your pork tenderloin by trimming the fat and membrane off and let it sit out for a few minutes to get closer to the room temperature. Pro tip #2: Apple wood smoke is a perfect match for pork and oak is also nice because oak trees produce the acorns that free range pigs love to graze on. Check your temperature again in 10 minutes. You can smoke it for much longer than two to three hours to increase the smoke flavor. 12 Tips and Tricks on Smoking a Pork Loin. You are looking for an internal temperature of 145˚F. 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Pour barbecue sauce and 1/2 reserved pineapple juice (more or less as desired) into a medium bowl, then stir in red bell pepper, jalapeño, garlic and red onion. Most grills and smokers have vents at the top and bottom, so adjust them to cut down on the air. Turn the smoker on with the top open until a flame is visible, approximately 5 minutes. Pour sauce over pork loin, then place in oven and bake for 10-12 minutes, then lower heat to 350º and cook for another 35 minutes, or until pork is cooked through. Step 2: Bring to a boil over medium heat and reduce to a simmer. Bullet Smokers – This setup is tall and narrow. Pro tip #4: Depending on the size of your smoker, you may have to put more pellets in the hopper. If you have found this article useful or get the chance to try out our recipe, please take the time to share your thoughts down below. Pork loin is a large cut of meat that can be further cut into smaller slices, known as pork chops or pork steaks. If your temperature is too high, you will need to turn down your burners or limit the flow of air to your coals. meateatingmilitaryman.com. Here's how to do it: Place your meat on a plate and wrap with foil. Put down a layer of coals, then a layer of soaked wood chips, and then place your lit coals on top. Use a sharp knife to slice the meat into discs about 1 inch thick. You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. The pork loin portion is a mildly flavored, fairly lean, and softly textured cut of the pig. Excellent-fresh pineapple and garlic cloves. You saved Hawaiian Pork Tenderloin to your. This recipe is perfect for your next backyard luau. Place pork loin on a cutting board and make a series of small, parallel incisions along the length of meat. I used apricot preserves and pineapple chunks and skipped the oranges because that's what I had. Substituted Orange Marmalade for the Pineapple preserves and since we like things on the hotter side I used 2 tbsp of hot New Mexico red chile powder and let the meat stand in the fridge for @2 hrs after putting the spice/ brown sugar rub on it. Another important part of the smoking process is the serving part. I've made the dish with all color of bell peppers, they all work. We know it is tempting to check on every few minutes, but fight the urge. This is an animal that can literally be purposed from nose to tail. Get your coals going, place your soaked wood and water tray where needed, and close your lid. If you want to easily light your coals without lighter fluid, buy or build a, 1 Large Bag of Charcoal (not match light), 1 Medium Bag of Apple or Cherry Wood Chunks or Chips, 1 Oven Thermometer if your smoker does not have one. Most people won't think twice about serving basic cornbread when is on the table. Placing your meat away from your heat source is also important for temperature control. When you buy through links on our site, we may earn an affiliate commission. After 2 hours, you should do a quick internal temperature check and if the smoked pork hasn't reached the recommended 155°F temperature, let it cook for another hour. After it has reached at this point, remove it from the heat. Preheat the grill for approximately 10 to 15 minutes. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Firebox and Electric Smokers – These are professional setups that have a designated place for the coals, wood, and water. As an Amazon Associate I earn from qualifying purchases. You will need liquid for the water bowl and wood chips for the tray. Most sauces have sugar that can burn if you put it too early. I was surprised by how mild the taste of this pulled pork was, compared to more traditional cooking methods I’ve done in the past. Place the roast in ... brown crust. add jalepeno juice as well if you have any sense of adventure then do not hesitate! If you’re looking for these smaller portions that have already been sliced and are ready to cook, check out my recipe for Smoked Pork Chops here. Not crazy about this. Where would I put a water tray in a box smoker? Smoked Kalua Pork is my BBQ take on a traditional Hawaiian recipe. So check for smoke approximately every hour. Amount is based on available nutrient data. Turn On the rest of the burners and place a tray of water and a tray of wood chips over them. Close the top and set a timer for 2 hours. If you’ve got your pork and some barbecue sauce and pineapple, then you’re pretty much already in business. The pork loin portion is a mildly flavored, fairly lean, and softly textured cut of the pig. Trust us, you’ll love it. Step 3: Let the sauce reduce to ½ or when apples become soft and sauce coats the back of a spoon. I cooked these on one of those gloomy December days that just feels like snow is coming.