Smoked Pork Loin Roast Recipe

Smoked Pork Loin Roast Recipe

This pork loin is perfectly seasoned and slow-smoked to perfection in a way that is sure to impress your guests and leave you wanting seconds.


Bone-in pork loin roast

4 to 6 garlic cloves sliced in half



250 Ml (1 c) salt

250 Ml (½ c) brown sugar

A can of frozen apple juice concentrate

15 Ml (1 tsp) each garlic powder, seasoning salt, and soy sauce

125 Ml (¼ c) white sugar

125 Ml (¼ c) honey

250 Ml (1 c) teriyaki, Jamaican jerk, or marinade of your choice


Mix marinade ingredients in a large non-metallic mixing bowl.

Take roast and make random insertions with a sharp knife.

Stuff the cloves of garlic into the insertions made in the meat.

Place the roast in the mixing bowl with the marinade and add enough water to cover the roast.

Seal the bowl with plastic wrap and store it in a cool place overnight.

In the morning, remove the roast and allow to air dry for about 1 to 2 hours.

Smoking Method:

Preheat the Bradley Smoker to 90°C (200°F).

Using Apple flavor bisquettes and leaving the damper closed smoke/cook for 6 to 10 hours depending on the size of your roast.

To Serve:

This roast is nice with stir fry vegetables and rice. Pineapple wedges add a striking contrast – add to the Bradley Smoker for the last ½ hour.


Apple Bisquettes for Bradley Smokers

A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.

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