Smoked Pork Loin with Pineapple Barbecue Sauce

Smoked Pork Loin with Pineapple Barbecue Sauce

If you're looking for a flavorful and juicy smoked pork loin, this recipe is a must-try. Infused with pineapple juice and coated with a delicious homemade pineapple barbecue sauce, this dish is packed with sweet, smoky, and savory flavors. Follow along to learn how to prepare, smoke, and glaze this mouthwatering pork loin to perfection.

Ingredients

For the Pork Loin:

7 lb pork loin (cut into two equal portions)

1 cup pineapple juice (for injection)

2 tbsp barbecue rub (or your preferred seasoning)

For the Pineapple Barbecue Sauce:

1 cup ketchup

1 cup pineapple juice

½ cup brown sugar

¼ cup apple cider vinegar

2 tbsp molasses

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp black pepper

Instructions

1. Preparing the Pork Loin

Pork loin is a lean cut, so adding extra moisture is key. Injecting it with pineapple juice enhances the flavor and keeps it juicy throughout the cooking process.

1. Inject the Pork Loin: Using a meat injector, inject the pineapple juice evenly into the pork loin, focusing on different sections to distribute the juice well.

2. Season the Meat: Generously coat the entire surface with your barbecue rub, ensuring even coverage on all sides.

2. Setting Up the Smoker

For this recipe, a pit barrel cooker is used, but you can use any smoker of your choice.

1. Fill the charcoal basket about ¾ full and place it at the bottom of the smoker.

2. Light a small chimney starter filled with charcoal and allow it to fully ignite before adding it to the unlit coals in the smoker.

3. Place the cooking rods or grill grates in position and let the smoker come up to temperature.

3. Smoking the Pork Loin

1. Insert hooks into the pork loin (if using a hanging smoker) or place it on the grill grates.

2. Insert a meat thermometer probe into the thickest part of the loin.

3. Add a few cherry wood chunks for an extra smoky flavor.

4. Close the lid and smoke at 225-250°F (107-121°C) until the internal temperature reaches 130°F (54°C).

4. Making the Pineapple Barbecue Sauce

While the pork loin is smoking, prepare the barbecue sauce.

1. In a saucepan over low heat, combine ketchup, pineapple juice, brown sugar, apple cider vinegar, and molasses.

2. Stir in the paprika, onion powder, garlic powder, and black pepper.

3. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens slightly.

4. Taste and adjust seasoning as needed.

5. Glazing and Finishing the Pork Loin

1. When the pork reaches 130°F (54°C), brush a generous layer of the pineapple barbecue sauce over it.

2. Close the lid and continue cooking until the internal temperature reaches 143°F (62°C).

3. Remove the pork loin from the smoker and let it rest for about 5-10 minutes, allowing the temperature to rise to 145-147°F (63-64°C).

6. Serving the Smoked Pork Loin

1. Slice the pork loin to reveal the juicy, tender inside with a perfect smoke ring.

2. Serve with extra pineapple barbecue sauce on the side.

Final Thoughts

This smoked pork loin is packed with incredible flavors—sweet, smoky, and slightly tangy from the pineapple-infused barbecue sauce. The pineapple juice injection ensures that every bite is juicy and tender, while the smoky cherry wood enhances the overall depth of flavor.

Whether you're hosting a barbecue or simply craving a delicious smoked meat dish, this recipe is a guaranteed crowd-pleaser. Try it out and enjoy a perfectly smoked pork loin with a burst of tropical flavor!