Smoked Boneless Pork Loin Roast
By Sophia Müller · German Butchery Tradition · Updated 2026-05-08
4-pound boneless pork loin smoked at 225°F for 2.5 hours to 145°F. Dry-brine 24 hours, salt only. The lean cousin of pulled pork.
Carnivore smoked pork roast is a 4-pound boneless pork loin (the lean cut from the back of the pig) dry-brined for 24 hours with 2 tablespoons of coarse salt, then smoked at 225°F for about 2.5 hours to an internal temperature of 145°F. Salt is the only seasoning; the dry brine penetrates deep enough to season the interior. Pull at 140°F since carryover brings it to 145°F during a 15-minute rest — pork loin is unforgiving and goes from juicy to dry within a 5-degree window. A 5-ounce cooked serving delivers 32g protein, 12g fat, and 240 calories. Pork loin costs $3 to $5 per pound — about half the price of pork shoulder by weight but with much less marbling — and a 4-pound roast yields 10 to 12 servings at roughly $1.50 each. The 145°F target produces a slight pink interior that is fully safe (USDA lowered the safe minimum from 160°F to 145°F in 2011) and dramatically juicier than the older overcook standard.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 5 oz pork loin cooked, sliced (per serving) | 32g | 12g | 240 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 32g | 12g | 240 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
24 hours before cooking: pat the loin completely dry, then rub 2 tbsp coarse salt across all surfaces. Place uncovered on a rack in the fridge to dry-brine.
- 2
Heat the smoker to 225°F. Add 2 to 3 wood chunks (apple is classic for pork loin; cherry for color).
- 3
Place the loin fat-cap up on the grate. Insert probe thermometer into the thickest part.
- 4
Smoke for 2.5 hours until internal temperature reaches 140°F.
- 5
Pull from the smoker at 140°F. Carryover brings it to 145°F during the rest, which is the modern USDA safe minimum.
- 6
Rest 15 minutes loosely tented. Slicing too early lets juices run out and dries the meat.
- 7
Slice in ½-inch slabs across the grain — pork loin grain is one direction, easy to identify.
- 8
Serve immediately or refrigerate sliced for 4 days as cold-cut sandwich meat (without bread).
Nutrition per Serving
Frequently Asked Questions
Pork loin vs pork tenderloin?
Different cuts. Pork loin is the long muscle along the back of the pig, sold as 3 to 5 pound roasts and weighing 4 to 6 inches in diameter. Pork tenderloin is a smaller, leaner muscle that runs along the inside of the spine, weighing 1 to 1.5 pounds and only 2 inches thick. Tenderloin cooks in 25 to 30 minutes; loin takes 2 to 3 hours. They are not interchangeable in this recipe.
Why pull at 145°F instead of 160°F?
The USDA lowered the safe minimum for whole-muscle pork from 160°F to 145°F in 2011 after research showed that the trichinosis-related risk that drove the original standard had been eliminated by modern pork production. 145°F kills any remaining pathogens and produces dramatically juicier meat — slightly pink in the center is now correct, not undercooked. Ground pork still requires 160°F because grinding distributes potential surface bacteria.
Is pork loin too lean for smoking?
It's the leanest pork cut commonly smoked, with 12g fat per 100g cooked vs 22g for pork shoulder. The trick is the dry brine and the precise pull temperature. Without the 24-hour brine, the meat dries quickly above 140°F. With the brine and a 145°F target, the loin stays juicy. Don't skip the brine and don't overshoot the target temperature by more than 5°F.
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