Oven Smoked Pork Loin

Pulled or Shredded, yummy, yummy

Been the Peruvian Girl, I like to have this served with rice or golden potatoes, roasted green beans and a nice burnt butter over it, will suffice for me!!! Now if I think the American way, mashed potatoes, corn on a cob, a slaw salad. It is very yummy in sandwiches and wraps. A few years ago I served it for a fancy dinner were the pork was sliced and a chocolate sauce was drizzle on and I served it with a wild mushroom risotto, and something else I can not remember jajaja. Just make what you like best.


1 Pork Loin
3 Tblsp of Homemade Seasoning Salt
1 Tblsp of fresh grounded coarse pepper
1 Tblsp Smoked Paprika
1 Tblsp Chili Powder
1 tsp crushed peppers
1/2 Tblsp sugar
1 Cup Oak Wood Chips, for smoking, previously soaked in water. For at least 1 hour.


Is already cooked, but look at the diagonal crisscrossing incisions.
1. Prep your loin by crisscrossing the loin, to make diagonal incisions on both ways to allow the rub to penetrate and stay I  the loin, pat dry and reserve.

2. Heat oven to 500*F , Mix all the seasonings together and proceed to rub the loin. Make sure to get into all those nooks and cracks that were made with the knife.

3. Get ready an aluminum foil cookie sheet, a roasting pan fit with a rack to raise the meat and allow hot air to flow around, extra foil.

4. Place the wood chips with out the water, (but keep the water), in some foil and make some sort of pocket and close it tightly.  Poke holes with a knife or a stick. Make sure to close it in a way that is easy to open, because you might need to get them a bit more soak half the way into the process, and for this you will use the reserved water.

5. Place the pocket in the aluminum foil sheet pan, then place it in the lower rack inside the oven. Place the meat on the rack of the roasting pan, then put the roasting pan on the oven rack  above the wood chips.

6. Depending on the size of your meat, a small loin 15 minutes, a medium loin about 25 and a large one 35 minutes. Lower your Oven to 225*F, make sure your wood chips are still moist, if not; used some of the reserved water from the wood chips soaking. And repeat the checking of the wood chips at least every hour.

Sliced, that's is the way I like it, serve with a nice risotto !!
7. Now is time to be patience, the bigger your loin, the longer it will be, it takes a good 6 to 10 hours. Internal temperature can be set with a thermometer at 185*F if you would like your loin to be slice, or 195 if you like the pork to pull apart. Loin meat is more for slicing, but if you want pulled meat, get a nice pork shoulder. If you still want to do the loin I will advise that after the first minutes at high temperature, wrap the meat in foil and put a bit of liquid in the wrapping foil, maybe some beer, or apple juice, chicha de jora, etc even orange juice works as well.

Have Fun Cooking and Enjoy !!!


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