Bone-In Pork Loin with a Spicy Twist
Bone-In Pork Loin with a Spicy Twist
15 Jan 2025
By
Borniak
Views 14
Pork loin from the Borniak smoker is the perfect combination of classic flavor and smoky aroma. It’s a great alternative to traditional grilled meats and will be the star of any outdoor party. Easy to prepare, with an unforgettable result!
INGREDIENTS
- 1.5 kg bone-in pork loin
- 40 g Pitmaster Pride seasoning
- 1 g cayenne pepper
- 15 g salt
- 250 g onions
- 100 g BBQ sauce
- 100 g spicy ketchup
- 3 garlic cloves
TOOLS
- Butcher paper
RECIPE
Meat Marinade:
- Slice the onions and cut the garlic into thin slices.
- Cut the meat into pieces about 3 cm thick.
- Rub the meat thoroughly with salt and Pitmaster Pride seasoning.
- Place in an airtight container or vacuum-seal it. Refrigerate for 12 hours.
Smoking:
- Take the pork loin out of the refrigerator and place it in a stainless steel or glass dish. Top with onions and garlic, then wrap the meat tightly in butcher paper.
- Place the butcher paper-wrapped pork loin in the smoker preheated to 100°C. Smoke for 50 minutes.
- Remove the loin from the paper and place it on a smoking rack.
- Mix the BBQ sauce with spicy ketchup.
- Brush the meat with half of the sauce mixture.
- Return to the smoker for another 50 minutes.
- Brush the meat with the remaining sauce.
- Increase the smoker temperature to 150°C and roast for 50 minutes until the pork loin reaches the perfect juiciness and an internal temperature of 65°C.
Tips:
- Wood Chips: The beech and plum mix gives the meat an ideal balance between bold and mild aromas.
- Serving Suggestions: Serve with grilled vegetables, potato salad, or bread.