Directions
- Butterfly the pork loin and pound flat if needed.
- Season both sides with Pit Boss GSP Rub.
- Add mustard on one side.
- Layer the ham, pickles, cheese, and onion over the mustard. Optional-add more mustard.
- Roll up the loin and set aside to wrap in butcher's twine.
- Lay 2 slices of bacon down over the twine. Lay the pork loin on top, long ways. Lay 2 more slices on the top of the loin, then one on each side. Tie the loin with butcher twine.
- Now season all sides of the loin with Pit Boss Sweet Rib Rub.
- Fire up your Pit Boss Lockhart Platinum Series Pellet/Smoker Combo Grill and with the lid open, set your temperature to SMOKE mode.
- Once the fire is lit, preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
- When grill is up to temp, place the loin in the grill, stick in a meat probe, then close the lid. Now let it go until internal temp hits 145°F.
- Pull of the grill and let rest for 10-15 minutes, then slice.
