Recipe

What A Jerk Smoked Pork Loin Recipe

	Notyourmomma / All my dishes 1 year, 3 months ago Good Jamaican jerk rub for pork loin, long smoked and basted with mango lime jalapeno mop. Great leftover in sandwiches. Not fast, but worth the smoking effort. Prep:1640m Cook:480m Servings:8	Notyourmomm
	long smoked jerk pork loin mango mop jalapeno madness

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Ingredients

The Jerk:

6 tbsp of onion powder

6 tbsp of garlic powder

2 tbsp of ground allspice

2 tbsp of ground black pepper

1 tbsp of cayenne pepper

1 tbsp of red pepper flakes

2 tbsp of brown sugar

4 teaspoons of dried powdered thyme

4 teaspoons of cinnamon

1 teaspoon of nutmeg

1/2 ground chipotle powder

The Meat:

4 lb. boneless pork loin center cut with fat left on

The Mop:

1 16 ounce bag of frozen mango pieces, defrosted

juice of two limes

juice of one orange

4 to 6 pieces of jarred pickled jalapenos, chopped

1 or 2 teaspoons of pickling juice from the jar

3 scallions, chopped

2 tbsp of molasses

1/2 teaspoon of allspice

1/2 teaspoon of ground thyme

The DIP:

1/2 cup of prepared mango chutney

2 tbsp of butter

1/8 cup of vinegar

1/8 cup of rum

1/4 cup of brown sugar

PInch of red pepper flakes

Directions

Mix rub ingredients. Store in a dark cool pantry, tightly covered.

Day before you want to smoke, rub the jerk over the pork loin generously. Cover with plastic and let rest overnight.

8 hours before dinner time

Prepare smoker, bring temp up to 220 degrees.

Bring pork out of the refrigerator for 30 minutes.

Put pork loin on smoker close lid and leave alone.

Prep the mopping sauce while the pork is smoking. Basically, I just process the mop sauce in the blender until it is smooth.

After the first 40 minutes, mop on the basting sauce. Close lid.

Come back in 40 more minutes, baste.

Another 40 minutes, Baste.

Last 40 minutes and remove the pork from the smoker.

Place on double thickness of heavy duty foil. Add about 1/4 cup of baste around the pork. Cover tightly in foil, sealing quite well.

Put back in the smoker for a remaining two hours or so.

check internal temperature, you want 170 degrees.

Remove from smoker and let rest for at least 10 minutes to redistribute the juices.

Slice and serve with dipping sauce.

I put the ingredients for the dipping sauce in a small cast iron skillet and let it sit in the smoker for the last hour of smoking as far away from the heat source as possible. I don't want the rum to flame.

Sit down, have a drink and pat yourself on the back for a job well done.

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