One of the best cuts for an inexpensive dish that will be elegant, quick to make, and feed a lot of people has to be a bone-in pork loin. From the presentation to the flavor, it creates a winning combination that everyone will love. We cooked this bone-in pork loin using the Slow ‘N Sear Kettle Grill along with both the rotisserie kit and the NEW FireBaskets to help create the perfect cook. The end result is that this Cajun butter smoked bone-in pork loin is juicy, tender, and incredibly delicious!
INGREDIENTS
1 Bone-In Pork Loin
Hot Sauce
Cajun BBQ Rub
Cajun Butter
1 stick of Butter (we used salted because it’s a big cut of meat)
4 minced cloves of garlic
1 tbsp chopped flat-leaf parsley
½ of one lemon (squeezed)
Cajun seasoning to taste
PREPARATION
To prepare this mouthwatering Cajun pork loin recipe, you’ll need to begin by trimming up your pork loin, removing any unwanted fat and loose bits that will just burn. Once the pork loin is up to your standards, apply a little bit of hot sauce to the outside as a binder. This will add a little bit of spice as well as help your rub to stick to the meat a little bit easier. Next, apply your Cajun BBQ rub to all the sides excluding the bones to help prevent any burning to that area. Lastly, take your rotisserie and slide it through the center of the pork loin followed by your rotisserie forks and then make sure they are tightened down so that the pork loin doesn’t shift and slide during the cooking process. As an added precaution, it’s best to clean off the end of the rotisserie rod, removing any bacteria that was introduced while sliding the rod through the raw meat.
With the pork loin seasoned and attached to the rotisserie, it’s now time to set up the grill for cooking. For this cook, we are using the new Firebaskets along with the included Waterwall. We simply filled up a chimney basket about ¾ of the way full and then got them halfway lit. Once they were at this point, we evenly dumped them into the Firebaskets and then filled up the Waterwall with boiling water until it was an inch from the top and then closed the lid and let the grill come up to between 275-300F.
Now that the grill is up to temperature, simply place the rotisserie into the grill and then add in some hardwood for added smoky flavor (we used cherry wood). Lastly, turn on the rotisserie and then close the lid until the pork has reached an internal temperature between 140F-145F. The full cook should take around 2 hours but will vary depending on the size of the pork loin you have.
As the pork loin is nearing its completion, it's time to start working on your easy-to-make Cajun butter sauce to drizzle over the pork at the end or to be used as a dipping sauce. To do this, simply add all the ingredients into a bowl or small cast-iron skillet and warm it up so that the butter melts and the flavors begin to fuse together.
After about two hours of cooking, the pork loin should be sitting around 140F-145F. Once it’s up to temperature, remove it from the grill and let it rest for at least 3 minutes to follow food-safe guidelines, but we do recommend letting it rest for about 10 minutes to allow the meat to relax and the juices to redistribute throughout the pork loin. This ultimately will help add flavor to the end result. When it’s all done resting, slice it between the bones and then spoon on your Cajun butter and enjoy the feast.