- 1 (4-pound) pork loin
- Extra-virgin olive oil, as needed
- 3 tablespoons dry spice rub for pork
- 1 (10-ounce) jar seedless raspberry jam
- 1 (5-ounce) bottle chipotle hot pepper sauce (recommended: Tabasco)
Preheat stovetop or outdoor smoker to approximately 230 degrees F.
Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
Meanwhile, preheat broiler.
Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
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