Smoked Pork Loin Roast with Red-Eye Gravy

Makes Serves 12 to 14


    • Roast:
    • 1 whole pork loin roast (14 to 16 pounds)
    • For the rub: Mix about 1 cups worth
    • 1 part ground coffee
    • 2 parts Texas Style Blend
    • Red Eye Gravy:
    • 3 tablespoons pork drippings or butter
    • 1 medium onion or 3 to 4 shallots, finely chopped (about 1 cup)
    • 4 ounces Smithfield ham or Canadian bacon, cut into matchstick slivers
    • 4 teaspoons flour
    • 2 cups brewed coffee
    • 1/2 cup tomato sauce or ketchup
    • 1/2 cup heavy cream
    • 2 tablespoons Worcestershire sauce
    • 2 to 3 tablespoons brown sugar, or to taste


If your butcher hasn’t yet done it, trim any silver skin or excess fat off the pork roast. Place the roast on a sheet pan.

Sprinkle the rub over the pork on all sides, rubbing it into the meat. You can cook it right away, but the roast will have even more flavor if you let it rest on a rack in the refrigerator for 2 to 4 hours.

Set up your grill for spit-roasting and preheat to medium-high (375 to 400 degrees).

Thread the pork roast lengthwise onto the rotisserie spit. Place on the rotisserie. Toss the wood chips on the coals or place in your gas grill’s smoker box. Spit-roast the pork until sizzling and browned on the outside and cooked to taste, 3 to 4 hours for medium (155 degrees).

Transfer the pork to a cutting board or platter and let rest for 15 minutes before carving and serving. (Note: A heavy cleaver is helpful for cutting through the backbone.)

Meanwhile, make the Red-Eye Gravy. Carve the roast and serve with the sauce spooned over it.

Red Eye Gravy:

Heat the pork drippings or butter in a cast iron skillet. Add the onion and ham and cook over medium-high heat until browned, 3 minutes, stirring with a wooden spoon.

Stir in the flour and cook for 30 seconds. Stir in the coffee and boil until reduced to 3/4 cup, 3 minutes, scraping the bottom of the pan with the wooden spoon to dissolve any burnt on meat juices.

Stir in the tomato sauce, cream, Worcestershire, and sugar and simmer for 3 minutes. Add salt (you won’t need much—the ham is salty already) and pepper and additional sugar if desired to taste: the gravy should be highly seasoned.


Note: A pork loin roast is a primal cut that includes the rib roast, loin, and tenderloin. Special order it from your butcher.