- 4 to 6 pound whole boneless pork loin
- 1 TBS Chinese five spice powder
- 2 tsps sea salt
- 1 tsp cracked black pepper
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg (optional)
- 2 TBS grapeseed or safflower oil
- Unsweetened apple juice
- Water
- Oak or apple wood chips
Total time:4 hour – Prep time:1 hour – Smoke time:3 hour – Serves:8 people
Author: Nick
Directions for electric smoker:
1. Rinse the pork loin in cool water and pat dry with paper towels to remove all moisture. Trim any silver skin and excess fat. Do leave a 1/4″ of fat cap on for moisture and flavor. Place the loin on a sheet pan.
2. Combine the spices and herbs with the oil in a small bowl. Rub this mixture all over the loin and allow it to rest for at room temperature for up to 60 minutes. This is a good time to make your slaw so it too can rest.
3. Preheat your electric smoker to 225˚F.
4. Place 50% apple juice and 50% water in the bowl at the base of your smoker. Add the wood chips to the side tray.
5. Place the pork loin on the middle rack inside the smoker, fat side up, and insert the probe thermometer. Close the door and set the timer for 3 hours. You are looking for an internal temperature of 155˚F. Begin checking the meat at 2 hours.
6. Check the smoke every 45 minutes and add wood chips if you don’t see any smoke. Add water and apple juice as needed.
7. When the pork is smoked to the correct temperature, remove it to a cutting board and tent with aluminum foil. Allow the meat to rest for at least 20 minutes before slicing to serve. Slice thinly for sandwiches and slice into 1/2” thick pieces for an entrée portion. Enjoy with slaw and maybe some roasted potatoes.
Directions for a charcoal smoker:
1. Rinse, dry, trim, and season the meat as described above.
2. Soak the wood chips in water for 30 to 60 minutes.
3. Light the charcoal as directed in the smoker instructions in the base of the smoker. Add the wood chips when the charcoal is turning white and the thermometer reads 225˚F. Place the water bowl in next and fill with 1” of apple juice and water. Place the grill rack on the smoker.
4. Place the loin, fat side up, on the grill just above the water bowl. (You might have to cut it in half to fit properly). Close the lid and smoke until the internal temperature of the meat is 155˚F. This will take approximately 1-1/2 to 2-1/2 hours with the grill temperature at 225˚F to 250˚F. Add more wood chips at 60 minutes. You might also have to add a few more coals.
5. Serve as suggested above.
