Equipment
Ingredients
Pork and Binder
- 1500 g boneless pork loin roast, fat cap trimmed to 5mm
- 30 g yellow mustard
Herbaceous Texas Rub
- 15 g coarse black pepper
- 18 g kosher salt
- 8 g smoked paprika
- 8 g garlic powder
- 8 g onion powder
- 3 g dried oregano
- 3 g dried thyme
- 15 g brown sugar
Tangy Texas BBQ Sauce
- 240 g ketchup
- 120 ml apple cider vinegar
- 50 g brown sugar, packed
- 30 ml worcestershire sauce
- 15 g yellow mustard
- 10 ml hot sauce
Nutrition (per serving)
Method
Prepare your smoker for indirect cooking at 110C (225F). Use post oak, hickory, or apple wood chips for the best smoke flavor.
In a small mixing bowl, combine the coarse black pepper, kosher salt, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, and brown sugar. Whisk until evenly distributed.
Pat the pork loin dry with paper towels. Rub the yellow mustard evenly over all sides of the pork loin to act as a binder.
Generously apply the prepared rub to all sides of the pork loin, pressing firmly so the spices adhere to the mustard binder.
Place the pork loin onto the smoker grates, fat side up. Smoke for approximately 2 to 2.5 hours, or until the internal temperature reaches 60C (140F).
While the pork is smoking, combine all sauce ingredients (ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, and hot sauce) in a medium saucepan over medium heat.
Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook for 15 minutes, stirring occasionally until slightly thickened. Remove from heat.
When the pork reaches 60C (140F) internally, brush a generous layer of the warm barbecue sauce over the top and sides. Continue smoking for another 15 minutes to let the glaze set, until the pork reaches a final internal temperature of 63C (145F).
Remove the pork loin from the smoker and transfer to a cutting board. Tent loosely with aluminum foil and let it rest for 15 minutes.
Slice the rested pork loin into 1cm thick medallions. Serve immediately with the remaining tangy barbecue sauce on the side.
Chef's Notes
- Pork loin is incredibly lean compared to a pork shoulder. It must be treated more like a steak than traditional pulled pork. Never cook it to the standard pulled pork temperature of 95C/205F or it will turn to dry dust.
- The mustard binder evaporates during the smoking process. It leaves absolutely no mustard flavor behind, but provides a sticky surface that helps the rub develop into a phenomenal bark.
- For the most authentic Texas flavor, use post oak wood. It provides a clean, mild smoke that lets the heavy black pepper profile shine without turning acrid.
- If you have the time, apply the rub to the pork loin up to 24 hours in advance and leave it uncovered in the refrigerator. This dry-brining process deeply seasons the meat and helps form a better crust.
- The pink ring you may see just under the crust is a classic smoke ring, caused by a chemical reaction between the smoke and the meat. It does not mean the pork is undercooked as long as you hit the 63C/145F internal temperature.
Storage
Refrigerator: 4 days — Store in an airtight container. Keep sauce separate if possible.
Freezer: 2 months — Wrap tightly in plastic wrap and aluminum foil.
Reheating: Reheat gently wrapped in foil in a 150C/300F oven until just warmed through to avoid drying out.
