Wild Hog Boneless Loin

19 Mar, 2025

ojo marinade is a zesty Cuban marinade that adds brightness and delicious flavors. In this video and recipe we use a loin from a wild hog, but you can apply this technique and lesson to fresh store bought pork as well. A marinade adds moisture and a depth of flavor. The moisture is particularly important when cooking wild game as game meat is very lean and can be easy to dry out if not handled correctly. Pork loins and tenderloins are one of the easiest things to cook and I often refer to them as a blank canvas. You can marinade and season them so many different ways to appease you taste and they cook relatively quickly making this a great weeknight meal option.

Meat Church How To YouTube Video: https://youtu.be/--5BerQxVa4

Other Meat Church pork loin recipes:

Pork Tenderloin 3 ways: https://www.meatchurch.com/blogs/recipes/pork-tenderloin

Whole Pork Loin: https://www.meatchurch.com/blogs/recipes/whole-pork-loin

Ingredients

(1) whole boneless loin (wild or store bought)
Meat Church Gourmet Lemon Pepper to taste
MOJO Marinade (sub store bought)
- 1 C freshly squeezed orange juice
- 1/4 C freshly squeezed lime juice
- 1/4 C freshly squeezed lemon juice
- 1/3 C olive oil
- 1/3 fresh white onion, minced
- 3 T fresh garlic, minced (~9 cloves)
- 1 T Meat Church Garlic & Herb
- 1 t Meat Church BLANCO

Prepare your smoker
Prepare your smoker at a temperature of 250. In this video we used a Mill Scale offset smoker with post oak. Mesquite, hickory or pecan would also be a good choices.

Prepare marinade
Freshly squeeze the citrus.

Combine all ingredients and stir. Set aside.

Prepare the loin
Using a sharp boning or filet knife, remove the silverskin from the loin. Silver skin and sinew cause gamey taste in meat.

Marinate the loin
Place the loin in a vacuum seal bag (for maximize flavor), ziplock bag or container. Place in the refrigerator for 2 hours up up to overnight. I think 4 hours is a good sweet spot for moisture and flavor.

Remove the loin from the refrigerator after it has marinated. Rinse off and pat dry.

Optionally, use butcher twine to tie the loin into an even cylinder for cooking.

Season moderately with Meat Church Lemon Pepper seasoning. Allow to adhere for at least 15 minutes.

Cook the loin
Place the loin in the smoker.

Smoke until it reaches 140 degrees internal temperature. USDA recommends 145 for pork but this loin will carry over cook a few more degrees. If you using wild game it is critically important to pull the meat on time, otherwise it will dry out quickly if cooked to too high of an internal temperature.