Boudin Stuffed Pork Loin | Smoked on the Grill
In this video we stuffed a pork loin with boudin and smoked in on the PK Grill. This delicious stuffed pork loin is a great meal and the boudin stuffing that is left over makes a great dip for chips or crackers.
A whole pork loin
Boudin sausage (at least 6 links)
1 box of cream cheese
1 cup of shredded pepper jack cheese
1 cup of shredded colby jack cheese
MOJO BBQ rub
MOJO Beef rub
First, set your grill up for indirect cooking. When, it starts to get hot add a couple of chunks of cherry wood and put on the grate. I use Grill Grates. Throw your boudin links on and let them start to cook while you go prep you pork loin for stuffing and cooking. Trim the loin to the size you need and then cut a slit end to end leaving about a half inch on each end and a half in on the bottom. I also like to cut channels on sides of the inside of the original cut to increase area for the stuffing. The boudin should be ready at this point. Cut the casing of each link and squeeze the contents into a mixing bowl. Add a block of cream cheese, both shredded cheeses and hot sauce to your liking. Mix it together until combined. Stuff the inside of the pork loin and tie it closed with butcher's twine every inch and a half or so. (You won't need all of the stuffing, but save it) Remove any stuffing that came out when you tied it up. Now you will season it. I used a liberal amount of MOJO BBQ and MOJO Beef rubs (the MOJO Combo) for a savory/sweet flavor. Let the rub sit and sweat for a few minutes. Then put it on the side of the grill with no coals and cook it to an internal of 145 degrees. The grill will run at about 225 degrees and it will take a little under 3 hours depending on the size of your loin. Remove the pork loin, cover with foil and let it rest for 30 minutes. Then slice and enjoy.
That extra stuffing...put 'er in a pan and throw it on the grill until the cheeses melt and eat it on crackers or chips. It is awesome. This stuffing in awesome in bacon wrapped shrimp and in chicken.