Combine all of the ingredients into a small pan and stir well over medium-high heat.
Bring it to a gentle boil and then turn it down to medium low for 15-20 minutes. This will help it thicken slightly.
Remove it from the heat and allow it to cool, which will allow the sauce to thicken a little bit more. After it cools completely, add it to a covered container and refrigerate for up to three days.
Smoked Pork Loin
Set up grill/ smoker to INDIRECT heat to 250 degrees. Once it is up to temperature, add in your smoking wood. We used pecan this time but you can use apple or cherry for a mild taste or go for hickory for a more robust punch of flavor.
Remove any silver skin, but keep a small layer of fat on the pork. May times, the butcher will trim this for you.
Give all sides of the pork loin a very light spray of olive oil and then generously rub your favorite dry rub over all sides.
Place the pork on the smoker at 250° and allow it to cook until the internal temperature reaches about 135-140 degrees. At that point, brush on the BBQ sauce and let it continue to smoke.
When the temperature reaches 145°, it is full cooked. Remove it from the smoker and allow it to rest for 10-15 minutes before slicing.
Storage: After this cools, cut thin slices and store in a covered container in the refrigerator for up to three days. If freezing, wrap it tightly with Press-n-Seal and store in freezer-safe Ziploc bags. I wrap meal-sized portions before placing it the Ziploc, as it is easy to take one out to thaw, reheat, and serve.How Long to Smoke: At 250°, it will take about two hours, but it is more critical that you cook it until it reaches 145° according to the USDA. Always cook to temperature, not time. What Internal Temperature is Needed for Pork to be Done: USDA recommends 145 degrees. Fatty Exterior: Only trim off if it's super thick. Leave a good layer on so it can keep the roast moist. Make sure to smoke with the fatty side UP. Substitutions + Additions:Rubs | This is an amazing way to alter the away the pork tastes and it's a simple swap. Go crazy with the rub varieties out there and try something new.Sauces | You don't have to have a sauce on this at all. That part is optional but it really takes this up a couple notches when you have the sticky glaze on the outside. We made our own Dr Pepper Sauce this time but you could make a spicy Habanero BBQ Sauce that is used on the Grilled Chicken Drumsticks or the Smoked Pumpkin Bourbon BBQ Sauce. If you don't have the time, stick to your favorite bottled version.Brines | Another way to mix it up is to brine this overnight but it isn't necessary. Simply look at the photos and see it is already dripping in juices without it.Deeper Flavor | Create a cross hatch pattern like we did on the Double Smoked Ham to make the flavors go deeper into the pork. The smoke flavors as it is will be on the exterior. If you are one that want a deeper smoke, cross hatch!Marinating | Marinating the loin to infuse deeper flavor is a great idea. Simple make ½-¾ inch cross hatch marks on the top and place in your favorite marinade for 3 hours before smoking.