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Mississippi-Style Pork Loin with Barbecue Sauce


Barbecue Sauce

  • 2 cups ketchup
  • 1 cup cider vinegar
  • 1/2 cup (1 stick) butter
  • 1/2 cup dark brown cane sugar
  • 1/4 cup yellow mustard
  • 1/2 cup white Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 3 whole lemons

Mississippi Rub

  • 2 tablespoons course ground salt
  • 1 tablespoon light brown cane sugar
  • 1 teaspoon lemon pepper
  • 1 teaspoon fine ground black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon


  • 1 (3- to 4-pound) boneless pork loin
  • 1/2 cup yellow mustard

Mississippi Basting Sauce

  • 1 cup cider or red wine vinegar
  • 1 cup hot water or broth

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  1. Barbecue Sauce: Combine the ketchup, vinegar, butter, sugar, mustard, Worcestershire sauce, Tabasco sauce and lemons in a sauce pan over medium heat.
  2. Squeeze the juice from the lemons into the sauce through a sieve, to remove the seeds and add pulp and zest to the mixture. Bring to a boil, stirring with a wire whisk. Reduce the heat and simmer for 30 minutes. Remove the lemons before use.
  3. Mississippi Rub: Combine the salt lemon pepper, cayenne, chili powder, dry mustard, garlic and cinnamon in a bowl and mix well. Store mixture in an airtight container in a cool dark place.
  4. Pork: Rub or paint the pork loin with yellow mustard all over using a pastry brush. Season all over with rub. Place in your cooker and smoke for 3 to 5 hours or until the internal temperature is 145 to 160 degrees F.
  5. Mississippi Basting Sauce: Combine the ingredients use to baste the pork after 1 1/2 hours of cook time; baste every 30 to 45 minutes.

Tip: If preferred, apple juice or pineapple juice can replace the basting sauce.

During the last 30 to 45 minutes, glaze loin using 1 cup of barbecue sauce.

Source: Hot Sauce Williams - fox8cleveland