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Double stack of two smoked pork loin sandwiches.
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5 from 2 votes

Homemade Smoked Pork Lunch Meat

Say goodbye to store-bought deli meat and hello to this smoked lunch meat. Making deli-style meat at home has never been easier.
Prep Time6 hours
Cook Time2 hours
Resting Time2 hours 30 minutes
Total Time10 hours 30 minutes
Course: lunch
Cuisine: American
Servings: 16
Author: Christie Vanover

Ingredients

  • 3 lb center cut pork loin
  • 2 tbsp barbecue rub

Instructions

  • Trim: Trim any excess fat or silver skin from the pork loin.
  • Season: Apply the rub on all sides of the meat. Wrap in plastic wrap. Refrigerate overnight.
  • Heat Grill: Heat your grill or smoker to 250F degrees with an indirect heat zone.
  • Smoke: Remove the pork from the plastic wrap. Place it on the smoker and cook to an internal temperature of 145F degrees. This will take 1 1/2 to 2 hours.
  • Cool: Remove the meat from the smoker and let rest for 30-60 minutes.
  • Wrap: Wrap in plastic wrap and refrigerate for at least 6 hours.
  • Slice: Using a meat slicer or sharp knife, slice to your desired thickness.

Video

Nutrition

Calories: 114kcal | Carbohydrates: 0.3g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 42mg | Potassium: 322mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg