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Stack of bone-in pork loin on a cutting board.

Bone-in Pork Loin

With some advice from Roy Perez of historic Kreuz Market, I smoked a delicious dinner that couldn’t have been easier.

Equipment

  • 1 smoker

Ingredients  

  • 1 bone-in pork loin roast (at least four bones’ worth)
  • kosher salt
  • yellow mustard
  • low-salt barbecue rub

Directions 

  • The night before cooking, apply kosher salt liberally to all surfaces of the pork loin. Use 1.5 percent of the weight of the meat to determine your salt amount if unsure. Let the salted meat sit uncovered in the refrigerator for 8 to 24 hours.
  • Prepare a smoker at 275 degrees. While heating the smoker, remove the pork loin from the refrigerator and cover with a thin coating of yellow mustard. Apply barbecue rub to cover all surfaces, and place into the preheated smoker. Smoke for 1½ to 2 hours, until internal temperature of the pork is 140 degrees. Rest for 20 minutes and slice between each bone to serve.