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.


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