This Smoked Pork Loin Roast recipe is as stunning to look at as it is to eat! The bone-in loin roast with the Frenched rib bones makes this an elegant main course for any occasion.
Because the pork roast is brined first, then a flavorful dry rub is added to coat the entire roast, the taste is off-the-chart delicious! Pork is one of my favorite meats to smoke. The meat absorbs the flavor of the smoke, which adds a great new layer of flavor to any recipe.
If you are looking for some other fantastic pork recipes, you need to check out this lovely recipe for Buttermilk Pork Chops. For something a little more European, maybe this Easy Delicious Pork Schnitzel is what you need.
Why I Love This Recipe
- Easy to make
- Much less expensive than a beef roast
- Juicy and flavorful with the bone-in
- Elegant Sunday dinner
- Classic comfort food
- Looks amazing
Helpful Items for This Recipe
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What do You need to make this Smoked Pork Loin Roast?
To ensure that this roast is as juicy and tasty as it looks, it gets to take a dip in the brine before we smoke it. After the brine, it gets a beautiful coat of dry rub just before it goes into the smoker.
It is a couple-step process that gets you to the end with this recipe. But trust me, it is worth it in the end.
INGREDIENTS
BRINE
- Water – When you brine any protein, you have to start with water.
- Kosher salt – I always use Kosher salt when I’m cooking.
- Brown sugar – Adds a caramel-like sweetness to the brine.
- Onion – I use a medium white onion for this pork roast brine.
- Peppercorns – Whole black peppercorns add a pop of taste.
- Bone-in pork loin roast – 4 – 5 pound bone-in pork loin roast, Frenched.
Dry Rub
- Brown sugar – Adds a caramel-like sweetness to the rub.
- Smoked paprika – Bumps up the smoky flavor and adds that special taste to the roast.
- Chili powder – I use mild chili powder for a subtle hint of sweetness
- Kosher salt – Salt brings out all the other flavors, and yes, I always use Kosher salt when I’m cooking.
- Garlic powder – Enhances the flavor of the pork.
- Onion powder – Pairs with the other spices in the dry rub to help the flavor of the roast.
- Black pepper – I always use fresh ground pepper whenever I can; it does make a difference.
- Mustard powder – Its earthy flavor enhances the flavor of the dry rub.
- Cayenne pepper – For a little kick of heat. Use as much or as little as you like.
- Dried thyme – This commonly used herb adds a hint of brightness to the dry rub.
How do I prepare my POrk Roast?
First, you need to make the brine for your roast.
In a large pot that is big enough to fit the whole pork roast, boil 2 cups of water. Add the Kosher salt, brown sugar, onion, and black peppercorns. Allow to simmer for a few minutes until the salt and sugar are dissolved.
Remove the pot from the heat and add the remaining water. I like to add some ice cubes to the remaining water so that it brings down the temperature of the brine. You don’t want to add the pork roast to the brine if it is warm or hot; it must be cold or cool.
Submerge the whole pork roast in the cooled brine and place it in the refrigerator. You need to brine the roast for at least 3 hours, but you can allow it to go as much as 12 hours.
While the pork is in the brine, you can prepare the dry rub.
In a small bowl, combine all the dry rub ingredients and mix thoroughly. Set aside until the pork roast is ready to go into the smoker.
Smoking the Pork Loin Roast
Preheat your smoker to 250 degrees F. for 20 minutes while you finish preparing the roast for the smoker.
Remove the pork roast from the brine and pat it dry using paper towels; discard the brine. Place the roast on a cutting board or piece of foil.
Using a sharp knife, score the fat cap diagonally. Turn the knife and score diagonally in the opposite direction to create a cross-hatch pattern on the fat. Be careful not to cut too deeply; you only want to score the fat and not cut into the meat.
Apply the dry rub generously all over the roast, including the bones. Place the roast directly on the smoker grill and smoke for about 2.5 – 3 hours. I like to use hickory wood for smoking this pork roast, but you could use apple, cherry, or any wood you prefer.
Cook your roast until its internal temperature reaches 140 – 145 degrees F. using an instant-read thermometer. Remove the roast from the smoker and allow to rest for about 10 minutes before slicing.
Serving your smoked pork loin roast
This is the perfect Sunday dinner roast! It is easy to prepare, juicy, and full of flavor. It also pairs well with just about any side dish that you would like to serve.
Pin it HERE!!
Pin it HERE!!
Smoked Pork Loin Roast
Ingredients
Brine
- 10 cups water divided
- 1 cup Kosher salt or ½ cup sea salt
- 1/3 cup brown sugar
- 1 medium onion cut in big chunks
- 1 tablespoon black peppercorn
- 5 pound bone-in pork loin roast frenched and fat cap trimmed to about ¼ inch or less
Dry rub
- ¼ cup brown sugar
- 2 tablespoons smoked paprika
- 1 ½ tablespoons chili powder
- 1 tablespoon kosher salt or ½ teaspoon sea salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon ground mustard powder
- 1/4 teaspoon cayenne pepper
- ¼ teaspoon thyme
Instructions
- In a large pot (that will fit your whole pork roast), boil 2 cups of water and add the salt, brown sugar, onion, and peppercorns.
- Boil for 1-2 minutes till the salt and sugar is nicely dissolved.
- Remove from the heat and pour in the remaining water. You can add some ice cubes to cool your brine down; do not place the roast in the brine if it is warm or hot. Submerge your pork roast and cover the pot.
- Refrigerate for at least 3 hours or overnight.
- When ready to smoke the roast, preheat your smoker to 250 Fahrenheit for 20 minutes while finishing the preparation of the pork loin.
- Combine all the seasonings together in a small bowl.
- Remove the pork loin roast from the brine and pat very dry with paper towels.
- Place the roast on a cutting board or baking sheet and score the fat cap diagonally with a sharp knife. Turn your knife and score diagonally the other direction, making diamond shapes in the fat cap.
- Apply the dry rub generously all over the roast, including the bones.
- Place the roast directly on the smoker grill and smoke for about 2.5 – 3 hours. Cook until the center of your roast reaches 140 – 145 degrees F. on an instant read thermometer. The carryover cook time will continue cooking the roast to 145 – 150 degrees F.
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