Smoked Stuffed Pork Loin

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A Flavor-Packed Smoked Pork Loin Recipe

This smoked stuffed pork loin delivers next-level flavor straight off your Kamado Joe Classic Joe II. Tender pork loin is butterflied and rolled up with a creamy, savory filling of ground pork, cream cheese, spinach, jalapeño, and pepper jack cheese, then smoked low and slow over indirect heat. It’s a showstopper main course that’s perfect for backyard barbecues, Sunday dinners, or summer celebrations.

“The Kamado Joe’s heat retention makes this cook easy and consistent—and the stuffing keeps every slice juicy and packed with flavor.”

Why Use Kamado Joe for This Recipe?

The ceramic body of the Kamado Joe Classic Joe II delivers excellent heat retention and even temperature control, ideal for a low-and-slow smoke like this. The Divide & Conquer® cooking system lets you use a two-zone setup with ease, ensuring the pork loin cooks through evenly while absorbing smoky flavor every step of the way.

par Jace Green

Smoked Stuffed Pork Loin

Portions: 6 people
Temps de cuisson: 2 - 3 heures
Niveau:
Intermédiaire:
Méthode:
Fumé
Nourriture:
Porc
Smoked Stuffed Pork Loin

Ingredients

  • Main

Instructions

  1. 01

    Set your Kamado Joe for indirect heat and preheat to a steady 250°F. Add your favorite wood chunks (like pecan or apple) for smoke flavor.

  2. 02

    Carefully slice and butterfly the pork loin to lay it flat, aiming for about ¼" thickness. This will give you an even surface to layer the filling.

  3. 03

    In a large bowl, combine ground pork, cream cheese, chopped spinach, diced jalapeño, salt, pepper, and onion & garlic powder. Mix thoroughly. Reserve the shredded cheese for layering later.

  4. 04

    Spread the pork filling in a thin, even layer across the butterflied loin. Sprinkle the shredded pepper jack cheese on top. Roll the loin tightly and secure with butcher’s twine.

  5. 05

    Coat the outside of the pork roll with your favorite all-purpose BBQ rub.

  6. 06

    Place the stuffed pork loin on the grill and cook at 250°F for 2–3 hours, or until the internal temperature reaches at least 150–160°F. Since it's stuffed, it's safe (and flavorful) to take it up to 165–170°F.

  7. 07

    Remove from heat and rest for 15–20 minutes. Slice and serve warm.

  8. 08

    Pair with roasted vegetables like carrots, onions, and leeks, and a side of mashed cauliflower or palmini for a complete BBQ dinner.

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