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Primo’s Rotisserie Smoked Pork Loin for Charcuterie and Sandwiches

A sliced smoked pork loin is plated with sauces and rolls.
Pork Loin has been smoked on a Primo rotisserie.

Thank you Primo Ceramic Grills for sponsoring Smoked Rotisserie Pork Loin for Charcuterie and Sandwiches! 

Rotisserie Pork Loin picks up a smoky flavor as it spins on a rotisserie in the Primo Ceramic Grill. Furthermore the pork loin is enhanced by a smearing of spicy mustard and a rub made from, Primo Pecan Rub, brown sugar, coriander, ginger, smoked paprika, allspice, onion powder. A low 250°F heat, two hour smoke allows the flavors to meld and sink in. And a high 450°F heat, chars the outside to a delicious perfection! Then it is your turn! Make a gorgeous charcuterie board for the girls and/or BBQ pork loin sandwiches for the guys!


A smoked pork charcuterie board with crackers and cheese.
Yes, you can smoke pork loin for your next Charcuterie.oin

 Smoked Pork Loin Charcuterie Board

A sliced pork loin sandwich with BBQ sauce and pickles and coleslaw.
Smoked Pork Loin isn't for charcuterie boards only! A tasty smoked pork sandwich is at hand!

Smoked Pork Loin Sandwiches

Why I Love Cooking a Pork Loin on my Primo Grill Rotisserie


Any time I smoke a pork loin on my Primo Grill Oval XL the result is a moist and flavorful roast. It’s all about the grill’s design to hold a steady low temperature. But once I heard the news that Primo Ceramic Grills was coming out with a rotisserie attachment I went a bit cray cray with excitement! You see, rotisserie cooking is my favorite way to cook on my gas grill so I knew that on the Primo it would be off-the-charts delish. And it was, is and will be forever more! 

A pork loin has been charred on a Primo Grill Rotisserie.
A pork loin roast can be cooked over low heat for 2 hours then 20 minutes at high heat.


Once I mount the meat onto the spit rod and insert it into the rotisserie motor I can walk away. I barely do a thing and the meat turns out moist and evenly cooked. Plus, I always have side dishes to bake or a salad to chop or a table to set so hands-free grilling is a huge plus! Note: I do pop over to check whatever is cooking on the rotisserie every 45 minutes or so. 



The fat content of the meat in the marbling or on the outside is rotated and redistributes itself. In the case of the pork loin, that has little marbling, the fat cap acts as a protector as it seeps into the meat to keep it moist. Truly, rotisserie cooking seals in the juices! 



The steady motion of rotisserie cooking allows for the meat to be evenly cooked from the outside to the center. No more spots on the meat that are unevenly cooked!  



Come on now, who doesn’t love to watch the action of a rotisserie grill. Maybe it takes us back to our primal days! 



It is so easy to place the Primo rotisserie frame onto the primo drum then attach the motor. In addition, the spit rod is easy to handle and insert into the rotisserie motor. In addition, after a low slow smoke, it is easy to remove the spit rod with the meat from the motor, and shoot up the grill’s heat for a fire finish. 

A Primo Oval Grill 400 sits in front of a gray fence.
A Primo Grill has two vents which are easy to adjust!

I Love Primo Grill’s Vent System. It's easy to raise the heat! 

Slices of slightly pink pork loin is ready for sandwich building.
Sliced pork loin is tender and mild in flavor.

Tips For Smoking Pork Loin


The key to serving tender, moist, and smoky delish pork loin is to keep the temperature low. I aim at 250°F-275°F for pork loin until the pork’s internal temperature reaches 120°F. 


You may laugh when I say the right cut of pork loin. Seriously, my friend, a newbie to cooking, bought a pork tenderloin instead of a pork loin and wondered why it didn’t turn out (not this recipe but a different one). The two cuts of pork sound similar but cook extremely differently. Pork loin is a center cut loin chop cut from tissue along the upper side of the rib cage. Pork tenderloin, on the other hand, is cut from the muscle that runs through the central spine of the pig. It is the most tender portion of the pig and loves the Primo Grill too but not this recipe! 



Pork Loins are incredibly inexpensive when it comes to feeding a crowd! Think of it this way: a piece of pork that has no loin, little fat, and can be sliced for charcuterie board, sandwiches or for a delicious dinner! So here’s my tip, smoke the largest pork loin the store is offering on shopping day. Smoke it and eat it for dinner. The next day, invite the neighbors over for happy hour and make a gorgeous charcuterie board. And on day two, invite the team over for pork sandwiches. It’s a win win! 



Score the skin in a crosshatch pattern. Just make sure you score the fat not the flesh.  Scoring allows the seasoning to penetrate the pork loin more efficiently.



Hey, if you have limited spices on hand, just use Primo Pecan Rub. It's delicious for a rotisserie pork loin. If you love to play with spice rubs then add some ground spices like ginger, ancho powder, garlic powder, 5-spice seasoning, coriander, cumin, chili powder, oregano, or dry mustard. If you have time, let the pork loin soak in the rub for 3 hours or up until overnight for maximum flavor. 



Go gently on the addition of smoking chunks when it comes to smoked pork loin charcuterie or sandwich meat. The smoky taste intensifies after the pork cooks and is refrigerated. You are aiming at a hint of smoke! For pork loin, my favorite wood is cherry. Other wood chunks I have had success with are maple and peach. Two (3-inch) chunks or wood will do. That being said, I do love the gentle smoke that Primo Lump Charcoal adds to meats. 



I remove the partially cooked pork loin off at 120° to 130°F. The fire finish will increase the internal temperature and add scrumptious flavor. Once the grill is blazing hot, around 450°F place the spit rod with the pork loin back into the rotisserie motor and let it char until the pork’s internal temperature is 140°F. As the pork rests for 20 minutes the temperature will climb to 145°F which is the USDA’s guideline for safely eating pork. 

A partially cooked pork loin is on a Primo Rotisserie Spit Rod in a Primo XL 400.
The Primo Rotisserie allows for even cooking.

How To Smoke Pork Loin On A Primo Grill Rotisserie

  1. Score a 4-5 lbs pork loin and rub with spicy mustard. 

  2. Make a rub or use Primo Pecan Rub and generously sprinkle over the pork loin. 

  3. Thread one rotisserie fork onto the spit rod. Push the spit rod through the pork loin lengthwise. Center the pork loin on the spit rod as you tighten the screws on the forks to secure. 

  4. Heat the Primo Ceramic to 250-275°F with a full bed of lump charcoal. 

  5. Add 2 BBQ smoking wood chunks, only if desired.

  6. Arrange the Primo Grill rotisserie frame onto the Primo ceramic grill. Attach the motor and plug it into an electrical socket.

  7. Place the Primo diffuser racks and plates into the grill. Cover the plates with a sheet of foil. 

  8. Insert the spit rod, with pork loin centered and securely attached, into the rotisserie motor and turn it on. 

  9. Smoke the pork loin for 2 hours or until it has an internal temperature of 120°F-130°F.  

  10. Remove the partially cooked pork loin from the grill. Open the vents on the bottom and top of the Primo Grill, allowing the heat to increase to 450°F! Insert the pork loin, on the spit rod, back into the rotisserie motor, and char for 10 minutes. 

  11. The pork loin is ready to be removed from the grill at 140°F. Rest the pork loin for 20 minutes. The internal temperature of the pork loin should reach the USDA’s safety guideline for cooked pork, 145°F as it rests.

  12. Cool the smoked pork loin if using it for charcuterie or sandwiches. Slice the pork loin immediately if serving for dinner. 

A Smoked Pork Charcuterie with cheese, crackers and fruit.
The smoked pork loin has a light smoky flavor and is very tender.

Pork Loin Charcuterie Tips And Tastes

  1. After your pork loin rests on the counter for 45 minutes, place it on a plate and lightly cover with foil. After it cools in the refrigerator tightly wrap the pork loin in plastic wrap then wrap in butcher paper or foil. Store for up to 2 days before slicing the pork in slices, about 1/16-inch thick. Note: Cold pork loin is easier to slice than warm pork loin. 

  2. Fruit jams spiked with hot sauce or even mixed with olive tapenade are scrumptious with smoked pork loin. My favorite fruits with pork are: pears, apricots, spiced apples, roasted grapes, cherries, and blackberries. The fruit can be served fresh or as a jam. 

  3. Prepare your smoked pork charcuterie board about 1 hour before guests arrive. Cover with plastic to keep freshness, and cut the fruit such as pears and apples right as guests arrive. 

  4. Other elements that are welcomed on a smoked pork loin charcuterie board: smoked almonds, hot honey, black and green olives, marinated artichoke hearts, mini peppers, spicy mustard, whole grain mustard, assorted crackers, and grilled baguettes. 

  5. Cheeses that compliment pork loin: aged cheddar, goat cheese, blue cheese, Colby jack, pepper jack, Swiss, herb cheese spread, and fresh mozzarella. 

A pork loin sandwich on ciabiatta bread with coleslaw, pickles and BBQ sauce.
What 'cha going to put on your Rotisserie Smoked Pork Loin?

Pork Loin Sandwich Tips And Tastes

  1. Preparing smoked pork loin for sandwiches is the same no matter if you are serving a hot or cold pork sandwich. When serving a hot pork loin sandwich allow the meat to rest for 20 minutes before slicing. When serving a cold pork loin sandwich follow the instructions for cooling that are under charcuterie tips. Once the smoked pork loin has cooled, shave the pork and thinly as possible.  Note: Cold pork loin is easier to slice than warm pork loin. 

  2. I have a favorite mustard for a cold smoked pork sandwich! Combine 1 cup mayonnaise, 1/4 cup classic mustard, 2 teaspoons lime juice, 1/4 teaspoon granulated garlic, 1/2-inch fresh ginger grated. 

  3. Pickled red onions contrast well with the smokiness of pork! Combine 1 cup water, 1 cup red wine vinegar, 1/3 cup granulated sugar, 1 tbsp pickling spice or dried herbs seasoning blend, 1/2 teaspoon whole cloves, 1/2 tbsp orange zest, and 1 large red onion cut 1/8-inch wide. 

  4. Build your sandwich to your taste! Here are some delicious toppings: crisp lettuce, sliced tomato, sun-dried tomato, marinade artichoke hearts, marinated mushrooms, French-fried onions, sprouts, avocado, sauerkraut, bell peppers, pickles, jalapeños, pepperoncini, arugula, and cucumbers. 

  5. Here are some easy sauces and condiments: pasta sauce, pesto, BBQ sauce, General Tso's sauce, Teriyaki sauce, red salsa or pico de gallo, green salsa or salsa verde, and chimichurri, horseradish sauce, vinaigrette, herb oil, and coleslaw.

A Primo Grill 400 that is open with a rotisserie spit rod in it.
Get your Primo Rotisserie Kit out! It's time to smoke pork loin.


 If you don't have a Primo Rotisserie for your Primo grill, no problem. I have you covered. Click one of the two links below!

Get Inspired There's Lots More Primo Grill Recipes! Click a Link!


The parts to a Primo Rotisserie Kit are out on display.
So exciting! Primo Ceramic Grill has a Rotisserie Attachment!




A platter of sliced pork loin is served with slaw and rolls.
Rotisserie Smoked Pork Loin can be served for dinner too!

Recipe Primo's Rotisserie Smoked Pork Loin for Charcuterie and Sandwiches
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Primo Rotisserie Smoked Pork Loin for Charcuterie and Sandwiches 

Quick Info 

Serves: 10 

Pork Internal Finished Temperature: 145°F

Season: Year Round

Category: Pork



1 (4 to 5 lb) pork loin 

2 tablespoons Primo Pecan Rub 

2 tablespoons brown sugar 

1 tablespoon ground coriander 

1/2 tablespoon ground ginger 

1/2 tablespoon smoked paprika 

1 teaspoon ground allspice 

1 teaspoon onion powder 

1 teaspoon sea salt

1/4 cup spicy brown mustard



Sandwich toppings like condiments, rolls, cheese, and produce

Charcuterie board cheeses, crackers, and produce 



Score the Pork: Use a sharp knife to score the pork loin on all sides in a crosshatch pattern, cutting through the fat but not into the flesh. If there is silver skin or bits of hanging fat, remove it. 

Prepare the Rub: Combine Primo pecan rub, brown sugar, and coriander, ginger, smoked paprika, allspice, onion powder, and salt, and mix well. 

Prepare the Pork: Smear the rub on all sides with spicy mustard. Set pork on a baker’s rack, on top of butcher paper or a flexible work surface. Sprinkle all sides or pork with rub. Remove the rack and roll the pork loin in any rub that has fallen through the rack. Wrap the pork tightly in the butcher paper or plastic liner, and place in the refrigerator for up to overnight. 

Prepare the Grill: Fill the fire box with Primo Lump Charcoal. Wedge 1 or 2 Primo Quick Light starter cubes in the charcoal, and light. Wait 5-10 minutes for the charcoal to build a small bed of embers. Close the dome, and fully open the draft door on the bottom. Adjust the top vent as the thermometer begins to reach 250°F. Add 1-2 smoking chunks, if using. 

Place the heat deflector rack and plate. Place a sheet of foil on top of the plates. Once the temperature has reached 260°F, close the top and bottom vent to 1/4-inch open. Wait 2 minutes for the temperature to stabilize. Increase or decrease the airflow on the top and bottom vent as needed to retain 275°F or as low as 250°F.



Remove pork loin from the refrigerator 30-60 minutes before cooking. 

Push a rotisserie fork onto the spit rod, about 7-inches from the rotisserie handle. Push the spit rod through the pork loin lengthwise then the remaining rotisserie fork. Center the pork loin on the spit rod as you tighten the screws on the forks to secure. 

Arrange the Primo Grill rotisserie frame onto the Primo ceramic grill. Attach the motor onto the frame.

Place the Primo diffuser racks and plates into the grill. Cover the plates with a sheet of foil. 

Insert the spit rod with the pork loin into the rotisserie motor, and turn it on. 

Smoke the pork loin for 2 hours or until it has an internal temperature of 120°F-130°F.  Remove the partially cooked pork loin from the rotisserie.

Open the vents on the bottom and top of the Primo, allowing the heat to increase to 450°F! 

Insert the pork, on the spit rod, back into the rotisserie, and char for 10 minutes or until desired internal temperature. The pork loin is ready to be removed from the grill at 140°F. As the pork rests for 20 minutes the temperature will climb to 145°F.

Cool then chill the smoked pork loin if using for charcuterie or sandwiches. If the smoked pork loin is being served for dinner, slice immediately and enjoy!


Chef’s Notes: 

Make Ahead! Smoked pork can be cooked 1 to 2 days before serving! 


Feed the Team! One (4-pound) pork loin roast will make 16 (4-ounces) sliced pork sandwiches! That’s a win! 


Stay Safe! I use food safe gloves when working with raw meat. The USDA guideline for eating cooked pork, at a safe temperature, is 145°F. 


Keep It! According to USDA standards, smoked pork should be eaten within 3-5 days of slicing. Feel free to freeze a hunk or slices of smoked pork loin meat in vacuum sealed packages or freezer resealable plastic bags. Be sure to write the date on the package! When ready to use, thaw in the refrigerator overnight. The USDA states luncheon meats, in general, will last 1-2 months in the freezer. 



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