Description
The combination of a great dry rub with a peach preserve glaze elevates this smoked pork loin to a summertime classic! This is an easy way to feed a crowd and will make you look like a barbecue superstar.
Ingredients
- 4 pounds Boneless Pork Loin
- 1 cup Peach Preserves
- FOR THE BBQ RUB:
- ½ cups Turbinado Sugar
- ½ cups Kosher Salt
- ¼ cups Ground Black Pepper
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Granulated Onion
- 1 Tablespoon Celery Salt
- 2 teaspoons Chipotle Powder
- 1 teaspoon Cinnamon
Preparation
Combine dry ingredients and pulse in a food grinder to mix and get a uniform particle size (a few seconds). This is your bbq dry rub seasoning.
Thoroughly coat pork loin with the dry rub on all sides and press the seasoning into the meat.
Set up smoker to run at 225ºF with hickory or apple wood for smoke. If you do not have a smoker, set oven to 225ºF.
Place pork loin in the smoker and cook until an internal temperature of 135ºF is reached. This will take about 90 minutes.
Melt peach preserves in the microwave or by gently heating in a saucepan on the stovetop. Brush the melted peach preserves onto the pork loin. Let the peach glazed pork loin continue to cook until an internal temperature of 145ºF is reached, approximately another 30 minutes.
Remove loin from the smoker and allow to rest for at least 15 minutes. Slice the pork loin thinly and serve with coleslaw, baked beans and bread rolls.
