Pork Loin with Bone
Pork Loin with Bone
15 Jan 2025
By
Borniak
Views 14
Smoked pork loin with bone prepared in the Borniak smoker is juicy meat that becomes the star of every meal. An easy recipe, quick preparation, and an exceptional result—everything you need to amaze your guests!
INGREDIENTS
- 1.5 kg pork loin with bone
- 40 g Magic Dust seasoning
- 15 g salt
- 250 g onion
- 100 g BBQ sauce
- 100 g spicy ketchup
- 3 garlic cloves
TOOLS
- Butcher paper
RECIPE
Marinating the meat:
- Slice the onions and garlic into thin pieces.
- Cut the meat into pieces approximately 3 cm thick.
- Rub the meat thoroughly with salt and Magic Dust seasoning.
- Place the meat in an airtight container or vacuum-seal it and refrigerate for 12 hours.
Smoking:
- Remove the pork loin from the refrigerator and place it in a stainless steel or glass dish. Lay onion and garlic on top, and wrap the meat tightly in butcher paper.
- Place the wrapped meat in a smoker preheated to 100°C. Smoke for 50 minutes.
- Remove the pork loin from the parchment and place it on the smoker rack.
- Mix the BBQ sauce and spicy ketchup in a 50/50 ratio.
- Brush half of the sauce mixture onto the meat.
- Place it back into the smoker for another 50 minutes.
- Brush the meat with the sauce again, increase the smoker temperature to 150°C, and bake for about 50 minutes until the pork reaches the desired juiciness and an internal temperature of 65°C.
Tips:
- Wood Chips: The beech and plum mix provides the perfect balance between bold and delicate flavors.
- Serving: Serve with grilled vegetables, potato salad, or bread.