Juicy barbecued pork loin with a smoky rub and lathered in a homemade barbecue sauce – what’s not to love? It’s a super special recipe that’s just as good in the summer as it is for a Christmas dinner centrepiece.
Making the perfect American style barbecued pork loin is easier than you might think. The key is to treat it gently, give it time and keep an eye on it.
In this recipe, I left the rub on the pork for one hour while I heated the barbecue up, but you could leave it for up to 24 hours in the fridge with the rub on for even more delicious flavour.
You can make this in the oven too – see below for my top tips.
Why not serve this with Quinoa and Lentil Salad, Apple and Celery Slaw (No Mayo) or even Macaroni Cauliflower Cheese?
Why This Barbecued Pork Loin Works
This recipe brings together everything great about barbecue – deep smoky flavour, a caramelised crust and melt-in-the-mouth pork. The spice rub does the heavy lifting, the sauce adds that sticky finish and a little patience gives you a result that’s restaurant-level but totally doable at home!
Ingredients, Substitutions and Variations
- Smoked paprika. mustard powder, garlic powder, salt – this makes the rub for your pork.
- Loin of pork – you will want a cracking loin with a layer of fat for this dish – the fat helps the pork to cook evenly and stay juicy.
- Tomato ketchup, English mustard, honey, brown sauce, Worcestershire sauce, sriracha, white wine vinegar– these are the ingredients for your barbecue sauce.
About the Rub
The rub is smoky, savoury and just a bit sweet, the perfect base for pork.
- Smoked paprika gives the colour and that BBQ warmth.
- Mustard powder adds depth.
- Garlic powder brings a gentle savoury note.
- Salt helps the rub draw flavour into the meat and keeps it juicy.
You can leave it on for an hour (as I do) or marinate overnight in the fridge for a bigger flavour punch.
Barbecue Sauce Highlights
This is an immense glossy, sweet-spicy homemade barbecue sauce that beats anything from a bottle:
- Ketchup & brown sauce for richness.
- Mustard & vinegar to balance the sweetness.
- Honey & sriracha for that sticky glaze.
- Worcestershire sauce for depth.
The recipe makes a generous amount, use the leftovers for dipping or brush it over burgers or sausages later in the week.
Oven Method (If You Don’t Have a BBQ)
You can absolutely make this indoors and still get that sticky, smoky finish.
- Preheat the oven to 160°C.
- Sear the pork on all sides in a hot pan until golden.
- Transfer to a roasting tin and cook for about 1 hour, turning every 15 minutes.
- Brush with barbecue sauce and roast for another 10 minutes until glossy. The internal temperature should be 72 degrees Celsius.
- Rest for 30 minutes before slicing.
The Best Barbecued Pork Loin With Smoky BBQ Rub
Ingredients
- 1.5 kilograms loin of pork
For the rub
- 2 tablespoons smoked paprika
- 1 tablespoon mustard powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
For the barbecue sauce
- 6 tablespoons tomato ketchup
- 2 tablespoons brown sauce
- 2 teaspoons English mustard
- 1 tablespoon sriracha
- 3 teaspoons runny honey
- 2 teaspoons Worcestershire sauce
- 2 tablespoons white wine vinegar
Instructions
- Start by mixing together the smoked paprika, mustard powder, garlic powder and salt. Rub it all over the pork, making sure you use it all and the pork is completely covered in the rub. Leave to sit for one hour while you light the barbecue.
- When the barbecue is ready, put the pork fat side down on the hot part of the barbecue. Leave it there for about 15 minutes until the fat is crisp and golden, then turn it over and place it on the cool part of the barbecue.
- Rotate every 10-15 minutes so that the pork gets an even char over the outside, and cook for 1.5 hours – 3 hours (dependant on the heat of your barbecue). Keep an eye on it – the pork is done when it is no longer pink. The internal temperature should be 72 degrees Celsius.
- When the pork is just about done, make your barbecue sauce by mixing together the barbecue sauce ingredients. Brush the barbecue sauce all over the pork, and return it to the barbecue for 10 minutes, turning regularly.
- Remove from the barbecue and rest for 30 minutes before cutting into thick slices to serve.
Video
Notes
Leftovers & Storage
- Fridge: Keeps well for up to 3 days. Slice and store in a sealed container.
- Freezer: Wrap portions tightly and freeze for up to 3 months.
- Reheat: Warm in the oven at 180°C, covered with foil, or serve cold in sandwiches.
- Repurpose: Use leftovers in tacos, wraps or even with rice bowls.
I give this recipe a 10/10, it’s amazing! The rub, the sauce, the texture of the pork, all of it. We loved it!
Our first time trying pork loin on the BBQ and this turned out AMAZING!
This looks so fabulous!!! I don’t have pork loin currently but really considering using this method to cook my chicken quarters. YUM!!!
This Barbecued Pork Loin recipe is fantastic! The meat was tender and flavorful, with a perfect smoky taste. It was easy to follow and turned out great. Thank you!
Great, my sister in law loves pork so I am going to make this as a treat for her over the weekend.