{"id":7218,"date":"2021-05-31T18:31:59","date_gmt":"2021-05-31T18:31:59","guid":{"rendered":"https:\/\/www.culinarylion.com\/?p=7218"},"modified":"2021-10-15T20:38:57","modified_gmt":"2021-10-15T20:38:57","slug":"smoked-pork-loin-asian-lettuce-cups","status":"publish","type":"post","link":"https:\/\/www.culinarylion.com\/smoked-pork-loin-asian-lettuce-cups\/","title":{"rendered":"Smoked Pork Loin Asian Lettuce Cups"},"content":{"rendered":"\n
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Smoked Pork Loin is so tasty but often overcooked or prepared poorly.<\/p>

These Asian lettuce cups are loaded with amazing condiments and perfectly cooked pork loin sliced thin.<\/p><\/blockquote>\n\n\n\n

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Pork Loin Abuse is Real!!<\/h2>\n\n\n\n

As much as I love a juicy tender smoked pork loin I\u2019ve also had some dry nasty sawdust tasting ones.<\/p>\n\n\n\n

Pork loin doesn\u2019t have near the fat content that a pork shoulder or pork belly has so it needs a different cooking approach. <\/p>\n\n\n\n

When you cook a Pork butt you need to cook it to above 200 degrees F. to break down the muscle fibers and make it tender. <\/p>\n\n\n\n

If you cook a Pork loin the same way you will end up with a dry, mealy unpleasant piece of meat. <\/p>\n\n\n\n

For me the perfect internal temperature to cook pork loin is about 145 degrees F. <\/p>\n\n\n\n

Carryover should take the pork to about 150 degrees F.  giving the meat time to rest giving you juicy tender pork loin every time.<\/p>\n\n\n\n

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Safe Temperature for Cooked Pork<\/h2>\n\n\n\n

In 2011 the USDA lowered their guidelines for cooked pork from 160 degrees F to 145 degrees F. followed by 3 minutes resting time before serving. <\/p>\n\n\n\n

This recommendation is for all whole pork roasts, chops and loins.<\/p>\n\n\n\n

Ground pork is still recommended to be cooked to 160 degrees F. to prevent foodborne illness.<\/p>\n\n\n\n

As I mentioned above the pork will continue to cook after it has been removed from the heat. If you see a light pink color that's a good thing, the outer pink color is just a smoke ring.<\/p>\n\n\n\n

If you are not comfortable cooking the pork to 145 degrees feel free to cook it well done but you are sacrificing a good amount<\/span><\/font> of moisture and flavor.<\/p>\n\n\n\n

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How to Smoke Pork Loin.<\/h2>\n\n\n\n

Because Pork loin doesn\u2019t have a lot of fat or connective tissue it cooks very quickly not giving it much time to absorb smoke flavor. <\/p>\n\n\n\n

The trick I use to give your loin more time on the pit is to make sure the pork is as cold as possible when it goes on. <\/p>\n\n\n\n

I sometimes will put the pork loin on the smoker while it\u2019s still half frozen. <\/p>\n\n\n\n

This will let you season the meat and begin smoking as the center slowly thaws out never reaching an internal temperature of 145 degrees F. <\/p>\n\n\n\n

To keep the meat moist I like to spray the pork loin with avocado oil a few times during the cooking process.<\/p>\n\n\n\n

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Slicing the Pork Loin<\/h2>\n\n\n\n

Once the Pork Loin is smoked and rested it\u2019s time to slice. If you have a meat slicer <\/a>at home this would be a great time to bust it out. <\/p>\n\n\n\n

I actually have one but they can be a pain to clean and I was lazy. Instead I cut the pork loin by hand.<\/p>\n\n\n\n

To slice the pork as thin as you can make sure you have a sharp knife<\/a>. Make long clean strokes to smoothly cut through the pork in as few motions as possible. <\/p>\n\n\n\n

Only cut as much Pork as you need to serve at that time. The Pork loin stays juicier longer when it\u2019s left whole. I slice as much as I think I need and then just shave a few slices as needed.<\/p>\n\n\n\n

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Condiments and Cabbage <\/h2>\n\n\n\n

This recipe works with any kind of lettuce or cabbage you like. It just so happens that I had Savoy cabbage on the day I prepared this dish.<\/p>\n\n\n\n

If I had my choice my favorite cruciferous vessel is actually Napa cabbage. Leaf lettuce, romaine, red or white cabbage also do just fine for this recipe.  <\/p>\n\n\n\n

Once you have your pork sliced and your cabbage cup ready it\u2019s time to load it up with tasty condiments. <\/a><\/p>\n\n\n\n

Kimchi<\/a> is a must for me because it\u2019s delicious and nutritious along with chopped peanuts<\/a>, crispy garlic<\/a>, sesame seeds, scallions and carrots. <\/a><\/p>\n\n\n\n

For some spice I add in some sliced jalape\u00f1os <\/a>and everything needs a good sauce and my Asian Bbq sauce. <\/p>\n\n\n\n

Kinders Sugar Free Jalape\u00f1o BBQ Sauce<\/a> combined with soy sauce <\/a>and sambal oelek<\/a> is a great condiment for all sorts of Asian recipes so I often make a double batch and keep it in the Fridge. <\/p>\n\n\n\n

Other great condiments include Wasabi Mayo<\/a>, Sriracha or a Thai Peanut sauce<\/a>.<\/p>\n\n\n\n

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More Meaty Keto Recipes<\/h2>\n\n\n\n