Pin It

Smoked Lemon Pepper Pork Loin For Sandwiches

In this cook you’ll discover one of the absolute best recipe tutorials on smoking pork loin for sandwiches. This includes a recipe for a delicious caper dill mayo sandwich topper that’ll make mouths water.

For The Pork Loin Smoke:

  • Center Cut Pork Loin (used here: 5 lbs.)
  • Olive oil
  • Kosher Salt
  • Lemon Pepper
  • 50:50 Apple Juice/Red Wine solution

Caper Dill Mayo:

  • 1 Cup Mayo
  • Juice from 2 Lemons
  • ¼ Cup Chopped Capers
  • 4-5 cloves Roasted Garlic (minced)
  • 1 Tbsp finely chopped Baby Dill
  • Salt & Black Pepper

Smoked Lemon Pepper Pork Loin For Sandwiches

The Caper Dill mayo needs a couple of hours in the fridge to come together, so let’s begin with that.

In a small bowl, add 1 cup of good mayo. Add the lemon juice, chopped capers, minced garlic cloves, and chopped baby dill. Give the mixture a good stir and season with a pinch of salt and black pepper to taste. Cover the bowl with plastic wrap, place it in the fridge and let it come together for at least 2 hours (while the pork is cooking). You can keep it for several days in the fridge.

Moving on to the pork loin. Trim off any silverskin, then give it a very light coating of olive oil. This will not only add flavor, but act as a binder between the meat and spices. Now season with Kosher salt and lemon pepper.

Next, fire up your pit! Set it up for indirect cooking at around 250⁰F, and monitor the temperature until it stabilizes.

Then place the pork loin directly on the grates on the indirect heat side and let the magic happen! Use your meat thermometer to monitor core temperature. The target is 140ºF.

To keep the pork loin from drying up, spritz with a 50:50 mixture of Apple Juice/ Red Wine. Start doing this at the 45 minute mark, repeating every 25-30 minutes.

When target temperature is reached, remove the pork from the heat, loosely cover it in foil and let it rest briefly before carving. In the meantime, give your bread a quick roast.

Slice the loin into 1/8” wide slices. Spread some Caper Dill Mayo on the bottom slice, followed by 3-4 slices of pork, and top with a tablespoon of pesto.


Related Recipes

Brined and Smoked Pork Loin Recipe

How To Smoke Pork Shoulder (Boston Butt and Picnic Roast)

Smoked Pork Country Style Ribs

Bacon Wrapped Pork Tenderloin (Jamaican Jerk Seasoned)

Exclusive Pitmaster Deals

Programable Digital Wireless BBQ Meat Thermometer
pork loin for sandwiches

I Rub My Meat For The Smoke Of It T-Shirt
pork loin for sandwiches

Pit Barrel Cooker Package (FREE Shipping)
pork loin for sandwiches

I Love Grilling Meat

I Love Grilling Meat

We are a Secret community of grilling, meat smoking, barbecuing pitmasters from all across the nation. Join us!
I Love Grilling Meat

Latest posts by I Love Grilling Meat (see all)

Leave a reply

About Us

We are a blog for grilling, smoking, BBQ enthusiasts with a passion for rubbing their meat, pulling their pork, and having a great time doing it. If you share the same love for your meat, then we share the same love for you, welcome to I Love Grilling Meat my friend!

At I Love Grilling Meat our mission is to be the best blog providing knowledge, techniques, and skills in the grilling, smoking, and barbecuing meat fields to any and all who wish to become better pitmasters and providers of those sweet n' savory meats we've all grown to love so dearly.

Our goal is to be the ultimate one stop destination for anyone that has an interest in or questions regarding grilling, smoking meat, and barbecuing. We strive to maintain a truthful and unbiased library of knowledge, both in original content, product reviews, and barbecuing tips, as well as curated articles from other top grilling, smoking, and barbecuing websites.

Connect With Us

We want you to show us your meat!