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Alan’s Backyard BBQ: Big Green Egg Pork Loin & Summer Grilling

  • Author:
  • Prep Time: 15 Minutes
  • Cook Time: 2 to 2.5 hours plus 10 minute rest time before slicing.
  • Total Time: -29136259.133333 minute
  • Yield: 12 to 15 servings

Description

Smoked low and slow on the Big Green Egg, this juicy pork loin is tender, flavorful, and brushed with bold Bullseye BBQ sauce perfect for slicing and sharing.

Ingredients

  • 1 whole boneless pork loin (7 to 8 lbs)
  • 2/3 cup Dale’s Seasoning, plus more for the second part of grilling. (According to Alan, you can never have too much seasoning.)
  • 1 tablespoon seasoning salt
  • 1 teaspoon black pepper
  • 1 tablespoon hot sauce (or to taste) plus extra to mix with BBQ sauce
  • 4–5 bottles Bulls-eye  BBQ Sauce (64–80 oz total)
  • 1/2 cup water (to prevent sticking)
  • Extra seasoning salt, pepper, and hot sauce for finishing

Instructions

Marinate the Pork Loin

Poke holes throughout the pork loin. Rub with seasoning salt and pepper, pour Dale’s and hot sauce over top, and cover. Marinate in the fridge overnight if possible (or cook immediately if short on time).

2. Smoke on the Big Green Egg

Preheat the grill to 225–250°F using indirect heat. Place the pork loin on a V-Rack and smoke for 1.5 to 2 hours, until the internal temp hits 145°F. Remove, wrap in foil, and refrigerate overnight to firm up the meat.

3. Slice Thin

Use a meat slicer or electric knife to slice the chilled pork very thin.

4. Final Cook in Sauce

Place the sliced meat in a foil pan. Add BBQ sauce, hot sauce, and a splash of water. Sprinkle with a little more seasoning salt and pepper. Return the pan to the grill (uncovered) and cook for about 1 hour, stirring occasionally, until the sauce is bubbling and the meat is tender and

Alan’s Pro Tip:

Poke holes in the pork before marinating. If time allows, let it sit overnight in the fridge before the first cook for even deeper flavor.

Notes

Storage & Freezing Tips

Leftovers: Store any extra BBQ pork in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the oven with a splash of extra BBQ sauce.

Freezing:

Yes, you can freeze it! Let the cooked pork cool completely, then transfer it (with sauce) into a freezer-safe container or heavy-duty zip-top bag. Label and freeze for up to 3 months.

To reheat: thaw in the fridge overnight, then warm in a covered pan with a little extra water or sauce until heated through.

Nutrition

  • Serving Size: 6 ounces
  • Calories: 350
  • Sugar: 6g
  • Sodium: 680 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Carbohydrates: 8 g
  • Protein: 35 g
  • Cholesterol: 95 mg