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Merry's Smoked Pork Loin Charcuterie

Prep Time20m

Cook Time2.5h

CategoryPork

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The Ingredients

  • 1 4-5lb pork loin
  • 2 tablespoons Primo Pecan Rub
  • 2 tablespoons brown sugar
  • 1 tablespoon ground coriander
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon ground allspice
  • 1/2 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground onion powder
  • 1 teaspoon sea salt
  • 1/4 cup spicy brown mustard

Optional: Toppings like condiments rolls, cheeses, crackers, and produce

Preparation Instructions

  1. Score the Pork: Use a sharp knife to score the pork loin on all sides in a crosshatch pattern, cutting throug hthe fat but not into the flesh. If there is silver skin or bits of hanging fat, remove it.
  2. Prepare the Rub: Combine Primo pecan rub, brown sugar, coriander, ginger, smoked paprika, allspice, onion powder and salt. Mix well.
  3. Prepare the Pork: SMear the rub on all sides with spicy mustard. Set pork on a baker's rack, on top of butcher paper or a flexible work surface. SPrinkle all sides or pork with rub. Remove the rack and roll the pork loin in any rub that has fallen through the rack. Wrap the pork tightly in the butcher paper or plastic liner, and place in the refrigerator for up to overnight.
  4. Prepare the Grill: Fill the firebox with Primo Lump Charcoal. Preheat to 250-275°F and stabilize. Add 1-2 smoking chunks.

Cooking Instructions

  1. Remove pork loin from the refrigerator 30-60 minutes before cooking.
  2. Push a rotisserie fork onto the spit rod, about 7-inches from the rotisserie handle. Push the spit rod through the pork loin lengthwise then the remaining rotisserie fork. Center the pork loin on the spit rod as you tighten the screws on the forks to secure.
  3. Arrange the Primo Grill rotisserie frame onto the Primo ceramic grill. Attach the motor onto the frame.
  4. Place the Primo diffuser racks and plates into the grill. Cover the plates with a sheet of foil.
  5. Insert the spit rod with the pork loin into the rotisserie motor, and turn it on.
  6. Smoke the pork loin for 2 hours or until it has an internal temperature of 120-130°F. Remove the partially cooked pork loin from the rotisserie.
  7. Open the vents on the bottom and top of the Primo, allowing the heat to increase to 450°F.
  8. Insert the pork on the spit rod back into the rotisserie. Char for 10 minutes or until desired internal temperature is reached. The pork loin is ready to be removed from the grill at 140°F. As the pork rests for 20 minutes the temperature will climb to 145°F.
  9. Cool then chill the smoked pork loin if using for charcuterie or sandwiches. If the smoked pork loin is being served for dinner, slice immediately and enjoy.

Goes well with baked apples and sweet potato mash. This great meal can be cooked all together and is always a crowd pleaser.

  • Make Ahead! Smoked pork can be cooked 1-2 days before serving.
  • Feed the Team! One 4lb pork loin roast will make 16 (4-oz) sliced pork sandwiches
  • Stay Safe! I use food safe gloves when working with raw meat. The USDA guideline for eating cooked pork, at a safe temperature, is 145°F
  • Keep It! According to USDA standards, smoked pork should be eaten within 3-5 days of slicing. Feel free to feeze a hunk or slices of smoked pork loin meat in vacuum sealed packages or freezer resealable plastic bags. Be sure to write the date on the package. When ready to use, thaw in the refrigerator overnight. The USDA states that in general, luncheon meats will last 1-2 months in the freezer.

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