If you are only using your smoker to prepare steak and chicken, you are missing out. You can enjoy a variety of pork cuts made on your appliances such as pork loins, pork chops, pork tenderloins, baby back ribs, spareribs, and pork shoulders. If it is required, you can do any seasoning including dry rub, wet rub, and marinade.
We must admit that smoked pork loin in electric smoker is one of our favorite meals that is very easy to prepare. With this unit, there is a little bother and mess, and the results are mouthwatering. We recommend using the one which includes meat probe thermometer.
Without further ado, let’s dive in.
DO YOU NEED TO BRINE THE PORK LOIN?
If even slightly overcooked, pork can become chewy because it will dry out. That is why brining the meat the night before smoking is essential. By breaking down the tissue of the muscle, brining will help that meal stay juicy.
But, as for the tenderloin or loin, they don’t need extra breaking down. But, if you prefer doing it, then you will need ½ cup sugar and ½ cup salt to a gallon of water. This recipe can be prepared with fresh or brined pork loin. But, before you apply the rub, make sure to dry the pork and thoroughly rinse off the brine.
SMOKED SPICED PORK LION AND APPLE CABBAGE SLAW
Pork will take the intense flavors well because it is mild meat and this recipe uses both sweet and savory to compliment it. As for the wood chips, you can choose apple or oak, or any other you have at that moment.
With this meat, fruitwood goes excellent. The other that is also good is oak, because of the acorns that this tree produces on which hogs love to nibble.
- Four to six pounds boneless pork loin, whole
- Two teaspoons sea salt
- Chinese five-spice powder, one tablespoon
- One teaspoon black pepper, cracked
- ¼ teaspoon nutmeg
- ½ teaspoon garlic powder
- Safflower or grapeseed oil, two tablespoons
- Apple juice, unsweetened
- Apple or oak wood chips
- After you have rinsed the pork loin in the cold water, use the paper towel to pat dry and remove the moisture that is left. If needed trim any excess fat or silver skin. Make sure to leave some fat cap, about ¼ inches, to preserve some flavor and moisture. Put the meat on a sheet pan.
- In a small bowl, combine herbs, spices, and oil. When you have prepared this mixture, rub it all over the loin and leave it at the room temperature to rest for about sixty minutes or more. In the meantime, you can prepare the slaw.
Set your electric smoker to 225 degrees F. Place fifty percent water and fifty percent apple juice in the bowl, and put it at smoker’s base. To the side tray, add the wood chips.
- On the middle rack inside the units’ chamber, place the meat so that the fat side is up, and use the probe thermometer to insert it.
- Carefully shut the appliance’s door and set its timer for three hours. As for the internal heat, it needs to be 155 degrees F. It is important to check the loin after two hours, so you can be sure that it is smoking properly.
- If you don’t see any smoke, add the wood chips to the tray and continue checking it every forty five minutes. If it is needed, add apple juice and water.
- When the meat is done, remove it from the unit and place it on the cutting board. Use the aluminum foil to tent the loin. Leave it to rest for about thirty minutes at the room temperature. Slice into ½ inch thick pieces for an entrée portion and thinly for sandwiches. Serve it with some potatoes and slaw.
HAZELNUT, APPLE, AND CABBAGE SLAW
The juicy smoked pork pairs great with a semi-sweet and tangy slaw. If you prefer, you can use pistachios or walnuts instead of hazelnuts.
- Purple cabbage, ½ medium head
- Green cabbage, ½ medium head
- Gala or Fuji apples, three small or two large
- Unfiltered, raw apple cider vinegar, two tablespoons
- One teaspoon sea salt
- One teaspoon black pepper, cracked
- One teaspoon maple syrup
- Roughly chopped hazelnuts, ½ cup
- Wash the produce and drain. On a box grater, shred the apples and cabbage or thinly slice them and chop into little pieces.
- In a large bowl, place the apples and cabbage and add the pepper, salt, and vinegar. With clean hands toss it to mix well. Place it in the fridge until the meat has rested fully.
- In a dry pan, toast the hazelnuts (walnuts or pistachios if you prefer) over medium heat and be careful not to burn them. After they are done, chop roughly so you can sprinkle the slaw. Serve this meal as a topping on the sandwich with smoked pork or alongside the pork loin.
Safety Tips for Pork:
- Always purchase the pork from a source that has a good reputation such as knowledgeable butcher or a local farm.
- Try to find organic, free range, free of antibiotics and hormones pork.
- Search for a pink flesh and smell for freshness.
- After contact with raw meat, always sanitize surfaces and wash your hands.
- Store it in the airtight bag and place in the fridge.
- When you cook it, make sure that the temperature is minimum at 145 degrees F.
- Before you serve it, leave it to rest for about twenty to thirty minutes.
Easy Smoked Pork Loin in a Masterbuilt Electric Smoker
If you have some free time, don’t lose an opportunity to set up your electric smoker and prepare this fantastic meal. When cooked to medium and handled adequately, pork is so much better tasting. With the delicious slaw, you will make a perfect lunch for your whole family.
Make some variations of this recipe, if you want to add some spices. Bon appetite!