Smoked Pork Loin & Asian Coleslaw Recipes

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds provide crunch and are nut-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup is a natural sweetener with a unique flavor.

Brine the pork loin in a mixture of 1/2 gallon of water, 1/2 cup kosher salt, 1/2 cup brown sugar, 1/3 to 1/2 cup soy sauce, 1/2 tablespoon dry garlic, 1-2 tablespoons black pepper, and a cap full of liquid smoke for about 6 hours.

After brining, season the pork loin with lemon pepper and black pepper on top.

Place the seasoned pork loin in a smoker at 235°F for about 4 hours, aiming for an internal temperature of at least 150°F.

Check the internal temperature; it may reach around 170°F, which is acceptable.

Let the pork loin cool down after smoking.

Prepare the slaw by shredding a head of cabbage (about 1.5-2 cups).

Add sliced carrots to the cabbage for color.

In a bowl, mix together less than 1 tablespoon honey, 1-2 teaspoons fish sauce, 1-2 teaspoons rice wine vinegar, 2 teaspoons sesame oil, a heaping tablespoon of fresh ground ginger, a heaping tablespoon of lemon juice, a heaping tablespoon of peanut butter, and 1 tablespoon soy sauce.

Toss the cabbage and carrots while pouring the dressing mixture over them to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens