Equipment
Ingredients
Pork and Binder
- 1500 g boneless pork loin roast, fat cap trimmed to 5mm
- 30 g yellow mustard
Herbaceous Texas Rub
- 15 g coarse black pepper
- 18 g kosher salt
- 8 g smoked paprika
- 8 g garlic powder
- 8 g onion powder
- 3 g dried oregano
- 3 g dried thyme
- 15 g brown sugar
Tangy Texas BBQ Sauce
- 240 g ketchup
- 120 ml apple cider vinegar
- 50 g brown sugar, packed
- 30 ml worcestershire sauce
- 15 g yellow mustard
- 10 ml hot sauce
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 618 kcal
- Protein
- 54 g
- Carbohydrates
- 28 g
- Fat
- 33 g
- Fiber
- 2 g
- Sugar
- 20 g
- Sodium
- 1969 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 148 mg
- Potassium
- 1088 mg
- Calcium
- 84 mg
- Iron
- 3.2 mg
- Magnesium
- 77 mg
- Phosphorus
- 545 mg
- Zinc
- 3.6 mg
- Vitamin A
- 228 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 1.57 mg
- Riboflavin
- 0.54 mg
- Niacin
- 18.9 mg
- Folate
- 6 mcg
- Water
- 194 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare your smoker for indirect cooking at 110C (225F). Use post oak, hickory, or apple wood chips for the best smoke flavor.
In a small mixing bowl, combine the coarse black pepper, kosher salt, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, and brown sugar. Whisk until evenly distributed.
Pat the pork loin dry with paper towels. Rub the yellow mustard evenly over all sides of the pork loin to act as a binder.
Generously apply the prepared rub to all sides of the pork loin, pressing firmly so the spices adhere to the mustard binder.
Place the pork loin onto the smoker grates, fat side up. Smoke for approximately 2 to 2.5 hours, or until the internal temperature reaches 60C (140F).
While the pork is smoking, combine all sauce ingredients (ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, and hot sauce) in a medium saucepan over medium heat.
Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook for 15 minutes, stirring occasionally until slightly thickened. Remove from heat.
When the pork reaches 60C (140F) internally, brush a generous layer of the warm barbecue sauce over the top and sides. Continue smoking for another 15 minutes to let the glaze set, until the pork reaches a final internal temperature of 63C (145F).
Remove the pork loin from the smoker and transfer to a cutting board. Tent loosely with aluminum foil and let it rest for 15 minutes.
Slice the rested pork loin into 1cm thick medallions. Serve immediately with the remaining tangy barbecue sauce on the side.
Chef's Notes
- Pork loin is incredibly lean compared to a pork shoulder. It must be treated more like a steak than traditional pulled pork. Never cook it to the standard pulled pork temperature of 95C/205F or it will turn to dry dust.
- The mustard binder evaporates during the smoking process. It leaves absolutely no mustard flavor behind, but provides a sticky surface that helps the rub develop into a phenomenal bark.
- For the most authentic Texas flavor, use post oak wood. It provides a clean, mild smoke that lets the heavy black pepper profile shine without turning acrid.
- If you have the time, apply the rub to the pork loin up to 24 hours in advance and leave it uncovered in the refrigerator. This dry-brining process deeply seasons the meat and helps form a better crust.
- The pink ring you may see just under the crust is a classic smoke ring, caused by a chemical reaction between the smoke and the meat. It does not mean the pork is undercooked as long as you hit the 63C/145F internal temperature.
Storage
Refrigerator: 4 days — Store in an airtight container. Keep sauce separate if possible.
Freezer: 2 months — Wrap tightly in plastic wrap and aluminum foil.
Reheating: Reheat gently wrapped in foil in a 150C/300F oven until just warmed through to avoid drying out.
Troubleshooting
Pork loin is dry and tough
Cause: Meat was overcooked beyond the safe temperature of 63C/145F
Fix: Slice the meat very thinly against the grain and toss generously in warm barbecue sauce to add moisture back.
Prevention: Use a reliable digital meat thermometer and pull the meat exactly at 63C/145F, as carryover cooking will increase the temp slightly during the rest.
Bark is black and tastes bitter
Cause: Smoker temperature spiked, or dirty smoke was present
Fix: Carefully slice off the burnt outer edges before serving.
Prevention: Maintain steady 110C/225F temperatures and ensure your smoke is thin and blue, not thick and billowing white.
Glaze is burnt or scorched
Cause: Sugars in the sauce caramelized too quickly due to high heat
Fix: Cannot be fixed easily. Scrape off the burnt layer and apply fresh, unheated sauce when serving.
Prevention: Only apply the sauce during the final 15 minutes of cooking and keep the smoker temperature low.
Cultural Context
While Texas barbecue is globally renowned for its beef brisket, the Central Texas Hill Country has a deep Germanic and Czech heritage that strongly features pork. Whole hogs, pork sausages, and lean pork cuts are traditionally smoked over native post oak and seasoned with a coarse black pepper-heavy rub. The addition of herbs brings a refined aromatic profile to this rugged classic.
