Equipment You’ll Need
- Sharp paring knife
- Cutting board
- Internal meat thermometer
- BBQ smoker or pellet grill
- BBQ gloves or tongs
- Basting brush
Ingredients
- 4 pepperoni sticks
- ½ pork loin (boneless, about 2–3 lbs, trimmed if needed)
- 1 tbsp mustard
- ¼ cup Motley Que All Purpose Rub
- ¼ cup Yonedas Smoked Hickory BBQ Sauce
Instructions
Step 1: Preheat Your Smoker
Set your smoker or pellet grill to 275°F. This temperature is low enough to let the pork slowly absorb smoke but hot enough to get a nice exterior crust within a reasonable timeframe.
Step 2: Prep the Pork Loin
Take your pork loin out of the packaging and pat it dry thoroughly with paper towels. Dry meat takes seasoning better and helps create a crusty bark.
Place the loin on a clean cutting board. With a sharp paring knife, create channels for the pepperoni. Here’s how:
- Gently poke a hole straight into the pork loin using your knife.
- Once you’ve pierced about halfway, rotate the knife 90 degrees and push it back in again to create an “X”-shaped tunnel.
- The hole should be just wide enough to slide a pepperoni stick through.
Now, insert the pepperoni into each hole. Push until it reaches the other side of the pork loin, then trim off any excess sticking out. Repeat this process across the loin, spacing each pepperoni insertion about 1½ inches apart. You should get about 4 good tunnels depending on the size of your pork.
Step 3: Season the Pork
With your pepperoni stuffed and secured inside the meat, it’s time to season the outside:
- Start by coating the entire pork loin in mustard. This acts as a binder—it won’t affect flavor much, but it helps the rub stick and melt into the meat.
- Generously sprinkle the Motley Que All Purpose Rub over all sides of the pork. Don’t be shy—make sure every surface is covered evenly.
- Let the seasoned pork rest on the counter for about 20 minutes. This resting time lets the rub “sweat” into the meat and start building that beautiful BBQ crust.
Step 4: Smoke It Low and Slow
Place the pork loin directly on the smoker grates. Close the lid and let it smoke undisturbed.
- Use an internal thermometer to track the temperature of the pork as it cooks.
- You’re aiming for an internal temperature of at least 150°F, but 160–165°F is the safe and recommended USDA guideline for pork.
- Some BBQ pros prefer to pull it at 145–150°F for juicier results and rest it longer—but use your best judgment and cook to your own comfort level.
During the last 5 minutes of the cook, use a basting brush to glaze the loin with Yonedas Smoked Hickory BBQ Sauce. Close the lid one last time to let the sauce set and caramelize slightly.
Step 5: Rest and Slice
Once the pork hits your target temperature, carefully remove it from the smoker and let it rest for at least 5 minutes. This step allows the juices to redistribute through the meat, keeping it tender and moist when sliced.
Now comes the fun part—slicing.
Use a sharp slicing knife, and gently carve into the loin. If done correctly, you’ll reveal beautiful spiral cuts of pork with pepperoni running through each slice. It looks great and tastes even better.If any pepperoni slips out while slicing, that’s okay—just try creating a tighter fit next time by cutting slightly smaller tunnels.
Serving Suggestions
- Serve with roasted vegetables, mashed potatoes, or grilled corn.
- Slice and stack on toasted sandwich rolls with extra BBQ sauce and pickles.
- Cube the leftovers and toss them into pasta, breakfast hash, or wraps.
Helpful Tips and Notes
Can I use other fillings?
Absolutely! Try chorizo, cheese sticks, or even cooked spinach and garlic for a different twist.
What if I don’t have a smoker?
You can roast the pork loin in the oven at 300°F. It won’t have that smoke flavor, but it will still be delicious.
Can this be made ahead?
Yes—stuff and season the pork up to 24 hours in advance, then refrigerate it. Let it come to room temperature before smoking.
What wood pellets or chips should I use?
Hickory, apple, or cherry wood all pair beautifully with pork. For a stronger smoke, go with hickory. For something sweeter and fruitier, choose apple or cherry.