Tender and Juicy Smoked Pork Loin For SandwichesI love pulled pork, but a pork loin smoked just to the point of being done is awesome, and perfect for slicing up for sandwiches! With only a light rub, and still tender and juicy, this makes a great sandwich.

Plus, preparing the pork loin like this can be done in only 3 to 4 hours. Much quicker than preparing pulled pork at about 10 hours.

Give this recipe a try, slice it up, and make yourself a sandwich to remember!

Tender and Juicy Smoked Pork Loin For Sandwiches

Ingredients

  • 1 full, (or smaller portion) pork loin
  • Spice Rub
  • ½ cup onion powder
  • ½ cup ground cinnamon
  • ½ cup salt
  • ¼ cup garlic powder
  • ¼ cup ground ginger
  • ¼ cup black pepper

Preparation

  1. Rinse and remove all of the fat cap from the tenderloin.
  2. In a medium sized bowl, combine all of the spice rub ingredients together and thoroughly coat the entire surface of the pork loin with a light coating of the rub. Set aside at room temperature while you prepare your smoker.
  3. Prepare your smoker, and stabilize the temperature at about 250° F. (I used mostly pecan wood and 1 chunk of mesquite wood for this cook). Place the tenderloin directly on the rack and cook for 1 hour, maintaining the 250° F temperature.
  4. After 1 hour, turn the tenderloin over and continue cooking.
  5. Once the internal temperature reaches 140° F, remove the pork loin from the smoker and quickly wrap it tightly in aluminum foil. insert the probe back into the loin and continue cooking until the internal temperature of the tenderloin reaches 157° F. This should take a total of about 3 hours to achieve. Note - Once wrapped, it will reach the final temperature fairly quickly!
  6. Remove the tenderloin from the smoker and let it rest inside the foil for 30 to 60 minutes before slicing.
http://www.smokedngrilled.com/tender-and-juicy-smoked-pork-loin-for-sandwiches/

2 Comments

  • Matt says:

    Did a very similar smoke recently with a coffee based rub and it turned out incredibly. However, I would recommend taking the meat off at the point of just being done, not waiting until 157. Take the meat off to rest at 140 or 145 to enjoy a more moist (and still safe) piece of meat. This is in line with USDA guidelines. Keep in mind the meat is going to keep cooking ~5 degrees higher after you take it off the heat.

    USDA guidelines:
    http://www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/

    • Curt says:

      Yep, you’re right. It would be juicier, but 140 degrees is the minimum for safely cooking pork. I’ve always had the pork come out nice and juicy at 150 degrees.