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Smoked Pork Loin Roast with Low Carb Sweet Rub
Measurements are rounded for display. Cooking times stay unchanged. Nutrition below is for the original batch; per-serving nutrition stays the same. Check fixed, manual and unspecified amounts when scaling.
Nutrition estimate Per serving
- Calories
- 399.9
- Protein
- 64.9 g
- Fat
- 13.3 g
- Net carbs
- 0.8 g
Nutrition is an estimate.
Detailed nutrition
| Basis | Calories | Protein (g) | Fat (g) | Total carbs (g) | Fiber (g) | Net carbs (g) |
|---|---|---|---|---|---|---|
| Whole batch | 2,399.2 | 389.5 | 80.0 | 16.0 | 2.0 | 4.5 |
| Per serving | 399.9 | 64.9 | 13.3 | 2.7 | 0.3 | 0.8 |
| Per 100 g of finished recipe | 161.1 | 26.2 | 5.4 | 1.1 | 0.1 | 0.3 |
Ingredients
- 3.821 lb Pork loin roast, trimmed
- 3 tbsp Low Carb BBQ Sweet Rub
- 2 tsp Oil, olive, extra virgin
Instructions
Remove roast from packaging and pat dry. Start preheating your smoker to 225°F.
Trim any excess fat to about a half to a quarter of an inch thick. This roast had very little to remove.
Score top in crisscross pattern. This allows any remaining fat to render easily. Also, pork loin roast is a very lead cut of meat, scoring the top like this increases surface area allowing seasoning to add more flavor.
Using about 2 tsp of olive oil as a binder, coat all sides and apply a generous coating of low carb sweet rub to all sides of the roast.
Let stand for at least 15 minutes so the rub adheres to the roast. This step helps the salts in the rub draw some of the moisture out of the outer most layers of the roast to absorb more smoke from the smoker.
Place your roast right on the grates of your smoker. You don’t have to use temperature probes, I used them only because my smoker has them. This roast will take anywhere from 2.5 hours to 4 hours to cook, depending on size. If you’re not using internal probes then start temp checking it at about the 2 hour mark. We’re looking for an internal temp of 145°F.
When you think your roast is nearly done, temp check several areas of the roast with an instant read thermometer. There will be different thicknesses and densities of the meat as well as differences in heat levels around your smoker. Because of this you’ll want to temp check different areas to make sure they’re all at at least 145°F.
Remove the roast from your smoker and place it on a cutting board.
Loosely tent the roast with foil. We don’t want it to keep heating, we just want it to rest and gradually come down in temperature. Let your roast rest for at least 15 minutes.
Once your roast is done resting, you can slice and serve it. Slice nice thick cuts for serving on a plate with sides, or thinner slices for sandwiches.
Recipe photos
