Recipe for slow-roasted smoked pork loin, finished with crackling skin and topped with a slightly spicy strawberry sauce, ideal for Christmas.
Recipe Video
Ingredients
- 1piece de Pork loin with bone and skin
- Dry Rub
- Grilling Salt
- Wood Chip
- Strawberries in syrupSubstitui por: Morango fresco, água e açúcar (para fazer geleia)
- 2teaspoon de Crushed Red Pepper Flakes
- Grilling Salt (for sauce) opcional
- Water (optional for sauce) opcional
- Sugar (optional for sauce) opcional
Instructions
Blot the pork loin completely dry with paper towels to remove excess moisture.
Dica: Drying the meat before seasoning is crucial for the final result.
Make several deep slits into the skin of the loin using a sharp knife; the more slits, the better the skin will crackle (pururuca).
Dica: The goal of the slits is to facilitate the process of crisping the skin.
Season the meat (only the flesh side, not the skin) generously with the Dry Rub, massaging well so the seasoning penetrates.
Dica: The Dry Rub should be applied abundantly; this recipe calls for a generous hand.
Apply a thick layer of grilling salt over the entire skin of the loin, aiding in dehydration for the crackling.
Dica: Salt helps dry out the skin, improving the crackling result.
Prepare the grill or smoker (home grill) for indirect cooking, aiming for an initial temperature of about 266°F (adjusting to 302°F and closing the air vent).
Dica: Use indirect mode to roast the meat without direct contact with the flame.
Place the loin over a pan filled with water inside the grill to collect fat and maintain moisture during cooking.
Dica: The water in the pan adds humidity to the environment while the meat roasts.
Begin the slow cooking process for approximately 1 hour to 1 hour and 20 minutes, adding wood chips after 30 minutes for smoking.
Dica: Add the wood chips after the first 30 minutes to smoke the meat.
After the initial smoking time, move the loin to a position where the skin faces directly over the heat (grill grate in contact with the coals) for about 20 minutes to crisp up (pururuca).
Dica: Change the position of the meat so the skin receives direct heat.
To finish the crackling, remove (or open) the grill lid and leave the meat for a few more minutes to concentrate the heat and ensure the skin is crispy.
Dica: Opening the lid increases the heat to reach grilling temperature, essential for the crackling.
While the meat roasts, prepare the sauce: heat the strawberries in syrup (or homemade jam made with strawberries, water, and sugar) in a saucepan.
Dica: If using fresh strawberries, boil them with water and sugar until caramelized to create a jam.
Add two teaspoons of crushed red pepper flakes and a little grilling salt to the sauce saucepan.
Dica: Mix well and mash the strawberries during the reduction process on the heat.
Let the sauce reduce over the heat until it reaches the desired consistency.
Remove the finished loin from the grill, separate the bones, and slice the meat into generous portions.
Dica: Observe the succulence and the crispiness of the crackling.
Serve the slices of crackling pork loin drizzled with the spicy strawberry sauce.
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Cuisine Type
brasileiraRequired Equipment
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