Get ready to embark on a culinary adventure that will set your taste buds on fire - literally! This Sweet Habanero Smoked Pork Loin Stack is not just a recipe; it's a flavor explosion that combines the perfect balance of smoky, sweet, and scorching heat. Imagine tender, juicy pork loin infused with a bold habanero-spiced rub, slow-smoked to perfection, and stacked into a mouthwatering masterpiece that will have your dinner guests begging for your secret recipe. Whether you're a BBQ enthusiast or a heat-seeking flavor adventurer, this dish promises to elevate your cooking game and leave an unforgettable impression.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs pork loin
- 2 habanero peppers, minced
- 1/4 cup brown sugar
- 1/4 cup smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Wood chips for smoking
Instructions
- Prepare the pork loin by patting it completely dry with paper towels to ensure proper seasoning adhesion.
- In a small mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, minced habanero peppers, salt, and black pepper to create a robust dry rub.
- Generously coat the entire pork loin with the spice mixture, massaging the seasonings into the meat to ensure even coverage.
- Prepare your smoker by preheating it to 225°F (107°C), using hickory or apple wood chips for a rich, smoky flavor profile.
- Place the seasoned pork loin directly on the smoker rack, ensuring adequate space for smoke circulation around the meat.
- Smoke the pork loin for approximately 2 hours, or until the internal temperature reaches 145°F (63°C), which ensures perfect doneness while maintaining moisture.
- Every 30 minutes, spritz the pork loin with apple juice or water to prevent drying and enhance moisture retention.
- Once the target temperature is reached, remove the pork loin from the smoker and let it rest for 10-15 minutes to allow juices to redistribute.
- Slice the pork loin into thick medallions, creating a visually appealing "stack" presentation.
- Optional: Drizzle with a light honey or additional spicy glaze before serving to enhance the sweet and heat components.
Tips
- Temperature is Key: Use a reliable meat thermometer to ensure your pork loin reaches the perfect internal temperature of 145°F. This guarantees juicy, safe-to-eat meat.
- Wood Chip Selection: Experiment with different wood chips like hickory or apple to customize your smoke flavor. Each wood brings a unique smoky character to the meat.
- Moisture Management: Regularly spritzing the pork loin prevents it from drying out and adds an extra layer of flavor complexity.
- Resting is Crucial: Always let your smoked pork loin rest for 10-15 minutes after cooking. This allows the juices to redistribute, ensuring each slice is incredibly moist.
- Habanero Heat Control: If you're sensitive to spice, start with less minced habanero and gradually increase to find your perfect heat level.
- Preparation Matters: Pat the pork loin completely dry before applying the rub to help the seasonings adhere better and create a delicious crust.
- Serving Suggestion: For an extra flavor punch, consider serving with a cooling side like a cucumber salad or creamy coleslaw to balance the heat.
Nutrition Facts
Calories: 207kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 80mg
