Hickory Smoked Pork Loin Sandwiches are welcomed on game day or any day! Bites of smoky, juicy pork, topped with your favorite sandwich makings, will definitely score big with the team.
Thank you to Western BBQ Products for sponsoring my scrumptious Hickory Smoked Pork Loin Sandwiches!
Every time I smoke a pork loin I wonder why in the heck I don’t do it more! Smoked Pork Loin is so tasty as an appetizer or on a sandwich and of course for dinner.
My Hickory Smoked Pork Loin begins with, a tasty rub of steak seasoning, pork rub, coriander, and brown sugar, along with a whole grain mustard binder creates a tasty bite on the outside. While Western BBQ hickory smoke deepens the pork flavor, the pickled red cabbage and onions brighten the sandwich. At the same time, the homemade horseradish spread brings that creamy element! The short cook and easy prep makes this sandwich a Win-Win!
WHY MAKE SMOKED PORK LOIN SANDWICHES
So Popular! When I am at a party and pulled pork sandwiches are being served the guests go a bit cray cray! Such a popular classic sandwich! However, I don’t always have 8-10 hours to smoke a pork butt!!! That’s when a hickory smoked pork loin sandwich is the answer! Your guests will love it!
Make Ahead! You can make the smoked pork the day before then heat it quickly in BBQ Sauce or beef, pork, or chicken stock.
It’s Affordable! When you are feeding “the team” a pork loin’s price is definitely affordable. One (4-pound) pork loin roast will make 16 (4-ounces) sliced pork sandwiches! That’s a win!
Go International! Smoked Pork Loin is versatile; it’s a blank canvas waiting for you to paint with colors and textures. Add your favorite international condiments and make an Asian Pork Bahn Mi, Cubano, Hot Italian Pork Sub, American Pork Loin Sub, or a Salsa verde Pork Torta! What type of smoked pork sandwich are you craving?
CAN PORK TENDERLOIN SUBSTITUTE FOR PORK LOIN
A pork tenderloin is not the same as a pork loin. Subsequently, do not substitute one for the other!
Pork tenderloin is long and super narrow. In fact it is only 3-inches wide or less! Pork tenderloin comes from the muscle that runs along the backbone. It is super lean, and costs about twice the amount as pork loin!
Pork loin is a large bulky pork cut that comes from the top of the loin, or rib cage. Furthermore it is about 5-inches wide or more, and sells for under $4.00 a pound.
Either cuts of meat are super tasty when properly smoked or grilled. Both the tenderloin and the pork loin can easily overcook resulting in a dry bland bite! So make sure to follow our tips for making an absolutely smoky-delish moist pork loin sandwich!
HOW TO MAKE HICKORY SMOKED PORK LOIN SANDWICHES
Prep The Pork Loin
To begin with, snip the corner of the package and drain. Remove the pork from the package, and pat dry for easier handling. Check out Smoked Pork Prep Tips below!
Trim the silver skin. Furthermore, trim any excess fat. In this case, you want about 1/4-inch fat cap left on the pork loin for flavor. Occasionally, there are shaggy pieces of fat hanging that can be removed.
Score the pork on both sides in 1-inch diagonals then rotate the roast 90 degrees and score again. For the most part you are cutting the pork in a crosshatch pattern. Subsequently, scoring helps the rub to permeate the pork. Plus, the pork looks prettier, and I am all about #PrettyFood!
Season The Pork Loin
- Make the rub, in a small bowl, by mixing Jack Daniel’s Seasoning, Jack Daniel’s Pork Rub, Coriander and Brown Sugar.
- Season the pork first by rubbing a generous amount of whole grain creamy mustard on all sides. The mustard acts is a binder to secure the rub in place. I like to do this on a baker’s rack so that the mustard and seasoning do not stick on the work surface or a flexible grill grate sheet. Secondly, the grill sheet can be wrapped around the meat and then rolled. By rolling the season pork loin the seasoning gets pushed into the scored crevices.
- The pork can be grilled immediately but to help the seasoning sink into the meat let it sit for at least 2 hours, or refrigerate up to overnight.
Smoke the Pork Loin
- Place the seasoned pork roast, fat side up, in a grill-safe V-rack or a baking rack in a roasting pan. Add the onions and the broth into the pan before or after the pan is placed on the grill.
- Fill a smoker box with 2 cups of Western BBQ hickory smoking chips. Place over a hot burner. Once the box has smoke drifting, adjust the heat to indirect 250°F to 300°F.
- Smoke the pork loin over 275°F indirect heat with the lid closed for 2 to 2 1/2 hours. Although, at the one-hour mark, use grill gloves to rotate the pan to allow the pork to cook evenly. Furthermore, flip the meat over in the V-rack with tongs. Lastly, if you love a prominent hickory smoke scent on pork then go ahead and refill the smoking chips.
Char The Pork Loin
- Remove the roasting pan with the pork roast from the grill once the internal temperature reaches 135°F. The pork loin is not done cooking at this point.
- Raise the grill temperature to 400°F direct heat.
- Transfer the partially cooked pork loin from the roasting pan onto the grill grates. Char or brown the pork roast on both sides over high heat for about 10 minutes or until the internal temperature reaches 140°F.
Rest The Pork Loin
- The USDA guideline states that it is safe to eat pork that has an internal temperature of 145°F. The internal temperature of the pork will reach 145°F by the time it is done resting.
- Rest the pork loin for 20 minutes before slicing for sandwiches.
- The resting time is a great time to grill the buns and toppings such as peppers. In addition, the onions in the roasting pan will have softened but can be charred on the grill.
Chill The Pork Loin
If you plan to make cold sandwiches with your smoked pork loin, rest the meat as stated in the recipe then chill the meat. Cold pork loin slices so much easier than warm. Of course, if you are making a hot pork sandwich use your sharpest knife and slice away!
WHICH WESTERN BBQ SMOKING CHIPS TO USE
Cherry Smoking Chips is my absolute favorite for pork by adding a mild sweet flavor! However I enjoyed trying hickory smoking chips this time, and it definitely gave a rich bold flavor to the light tasting pork loin.
Peach Smoking Chips is what I use in the summer to prepare a smoked pork loin sandwich. Make sure to top the peach smoked pork with peach chutney!
Apple Smoking Chips infuse pork loin, ribs, chops, and roasts. Apple wood adds a mild but subtly sweet and fruity scent to pork.
Pecan or Maple Smoking Chips have a mild enough flavor to allow the toppings to stand out and harmonize with the smoky meat. Pecan nor Maple are as strong as oak which by the way is generally too strong a pork roast.
SMOKED PORK LOIN SANDWICHES PREP TIPS
- I use food safe gloves when working with raw pork.
- I believe it is best not to prepare raw meat on a wood cutting board. Therefore use parchment paper, or a plastic cutting board or flexible grill grate liner. In other words, use a surface that can be sterilized in the dishwasher or thrown away.
- Taste the rub after combining the 4 ingredients, and adjust to your palate. In fact, I try to match my rub tweaks to the sandwich toppings I am serving that day! Sometimes I can imagine that more garlic powder would be nice and on other days it might be a touch of orange zest, cayenne, chili powder, or cinnamon!
- The pork can be scored and seasoned the day before or 2 hours before smoking. If so, cover tightly in plastic wrap and store in the refrigerator. Remove the seasoned pork from the refrigerator at least 30 minutes before lighting up the grill.
SMOKED PORK LOIN COOKING TIPS
On my new efficient gas grill I could only use 1 burner of the lowest heat to stay at 275°F to 300°F. Meanwhile, don’t stress if you can only get your gas grill as low as 300°F simply cook the pork for a shorter time. Because grilling meat and seafood to perfection is all about the internal temperature not about following the exact cook time on a recipe.
Adding 2 cups of chicken, vegetable, beef broth, or water to the roasting pan will provide added moisture to the meat.
The pork loin can be smoked 1-2 days ahead! If so, loosely cover the pork and cool on the counter 45 minutes. Once the pork is cook to the touch wrap in butcher paper or parchment paper then wrap in plastic wrap. Consequently, the “foil pork package” will seal in the moisture, and the smoky flavor will intensify. Refrigerator the wrapped pork loin for up to 2 days.
In short, if you want juicy pork loin then don’t overcook the meat! Pork loin is notorious for being dry but that is only due to overcooking!
Therefore, we recommend using a meat thermometer. The USDA guideline states that it is safe to eat pork that has an internal temperature of 145*F. On that note, pork loin can be removed from the grill from 135° or a few degrees higher because the temperature will rise as it rests.
BREAD FOR HICKORY SMOKED PORK SANDWICHES
Bread matters in a sandwich competition! As a competitor in the sandwich category at the World Food Championships I tested a plethora of bread types. Because in competition, the bread is a carrier to deliver, to the judges, your scrumptious flavors and carefully thought out textures! Consequently, it is the same at home! Don’t let the bread bomb your genius-inspired smoked pork sandwich! Yuck, soggy limp white bread!
In one competition, I cedar planked the grilled torta buns to give a boost in flavor!!! Amazing results! Yes, buns do well with that kiss of smoke from Western BBQ Smoking Chips as well!
In addition by brushing the bread with oil it will toast up and provide a layer of protection. In contrast, butter has water in it so the toasted crust won’t develop as efficiently. Plus, butter burns!
My favorite bread picks: Bakery Onion Roll, brioche bun, Mexican telera bun, bolillo rolls, ciabatta bun, French and Italian rolls, and pretzel rolls.
TOPPINGS FOR HICKORY SMOKED PORK SANDWICHES
- Apple Cabbage Slaw
- Creamy Classic Slaw
- Herb Vinaigrette Red or White Cabbage Slaw
- Pickled Anything: onions, carrots, okra, pickles, peppers
- Fresh Anything: fennel, raw onion, cilantro, basil, apple, oranges, cherries
- Cheese Anything: cheddar, Monterey Jack, pepper jack, provolone, havarti, muenster
- Anything Crispy: shoestring potatoes, tortilla chips, fried won ton strips
- Bahn Mi Vegetables
- Grilled Onions
- Marinate Artichoke Hearts or Red Bell Peppers
- Savory Jam, Chutney, Pesto, Tapenade
- Creamy Cheese Blends
- Sauces: BBQ, White Sauce, Maple Sriracha Sauce, Hot honey, pasta sauce
STORE AND REHEAT SMOKED PORK LOIN LEFTOVERS
Store: The U.S. Department of Agriculture suggests keeping cooked pork for three to four days, covered, in the refrigerator.
Reheat: Preheat the oven to 325°F, arrange smoked pork loin and onions in a baking dish. Sprinkle with broth and a neutral or flavored olive oil. I love my garlic olive oil but find regular olive oil too strong. When ready, place the leftover smoked pork loin in a baking dish. For a hint of sweet I use maple syrup, orange juice, and no oil at all. Reheat in the oven for about 10 to 15 minutes.
Freeze: Use a freezer-safe container and place it in the freezer. Thaw and reheat the pork loin within three months.
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In the mood for chicken? Check out our #SmokyDelish Chicken Burger!
LET’S GET SMOKING!
Hickory Smoked Pork Loin Sandwiches
Hickory Smoked Pork Loin Sandwiches are welcomed on game day or any day! Bites of smoky, juicy pork, topped with your favorite sandwich makings, will definitely score big with the team. To begin with, a tasty rub of steak seasoning, pork rub, coriander, and brown sugar, along with a whole grain mustard binder creates a tasty bite on the outside. While Western BBQ Hickory Smoke deepens the pork flavor the pickled red cabbage and onions along brightens the sandwich. At the same time, the homemade horseradish spread brings that creamy element!
Ingredients
- 1 (4-5 pound) pork loin
- 3 tablespoons Jack Daniel’s Steak Seasoning, or more
- 2 tablespoons Jack Daniel’s Pork Rub
- 1 tablespoon ground coriander
- 1 tablespoon brown sugar, or more
- ⅓ cup whole grain creamy mustard
- 1 large onion, sliced 1-inch thick
- 2 cups broth
- Sandwich Rolls, brush cut side with oil
For Pickled Onions:
- 1 cup white wine vinegar
- 1/3 cup granulated sugar
- 1 tbsp pickling spice or dried herbs seasoning blend
- ½ teaspoon whole cloves
- 2 cups thinly sliced red cabbage, 1/-inch thinly sliced
- 1 large red onion, 1/8-inch thinly sliced
For Horseradish Spread:
- 1 cup sour cream
- 1/4 cup creamy horseradish sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain creamy mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- Fresh black pepper to taste
- Garnish: Chopped parsley
Instructions
Prep The Pork Loin
- Pat the pork loin with a paper towel. Trim the silver skin and excess fat, leaving a ¼-inch fat cap.
- Score the pork on both sides in 1-inch diagonals then rotate the roast 90 degrees and score again to make a crosshatch pattern.
Season The Pork Loin
- Make the rub by simply mixing Jack Daniel’s Seasoning, Jack Daniel’s Pork Rub, coriander and brown sugar in a small bowl.
- Rub whole grain creamy mustard then sprinkle with the rub. Cover in plastic wrap and refrigerate for 2-hours or up to overnight.
- Place the seasoned pork roast, fat cap up, in a grill safe V-rack. Place the rack into a roasting pan, and add onions and broth.
Smoke the Pork Loin
- Fill a smoker box with 2 cups of Western BBQ hickory smoking chips. Place over a hot burner and once the box has smoke drifting, adjust to indirect 250°F to 300°F heat.
- Smoke the pork loin over 275°F indirect heat with the lid closed for 2 to 2 1/2 hours. At the one-hour mark, rotate the pan, turn the flip pork roast. If desired, refill the smoker box with hickory smoking chips.
To Prepare Pickled Onions
- In a saucepan, whisk 1 cup of water with white vinegar, sugar, pickling spice, cloves, and a pinch of salt.
- Bring to a boil, stirring occasionally. Remove from heat, set aside to steep.
- Pour the warm liquid over thinly sliced red cabbage and onions in a bowl, and cool until ready to use.
To Prepare Horseradish Sauce
- In a 2-cup bowl, whisk sour cream, creamy horseradish, Dijon mustard, whole grain mustard, vinegar, salt, and black pepper.
- Refrigerate until ready to use.
Char The Pork Loin
- Once the pork’s internal temperature is 135°F, remove the pork and the roasting pan from the grill.
- Increase the grill’s temperature to 400°F direct heat.
- Transfer the pork loin from the V-rack and place directly onto the grill grates.
- About every 5-minutes rotate the pork to brown on all sides. Remove the pork loin from the grill when the internal temperature reaches 140°F. If desired, char the softened onions too.
Rest The Pork Loin
- Rest the pork loin for 20 minutes before slicing for sandwiches.
- The internal temperature should reach 145°F after it rests, which the USDA guideline states is the safe temperature to eat pork at.
- The resting time is a great time to grill the buns and any extra toppings.
Build The Sandwich
- On toasted buns, spread the horseradish spread on the bottom layer. Layer the bottom bun with smoked pork loin and a generously amount of pickled red cabbage and onions. Sprinkle with chopped parsley and top with the bun. Enjoy!
Notes
Pickled onions can be stored in the refrigerator for up to 1 month.
Make a Cubano Pork Sandwich with the smoked pork loin; festive and flavorful!
If you want the entire sandwich to be warm and soft, wrap in foil and place on a rack over indirect heat or away from the fire source.
If you want a crispy sandwich, build the pork loin sandwich. Brush the outside of the bun with oil, and place on a griddle. Gently press the sandwich until golden and repeat on the opposite side.
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