Apaki: Greek Smoked Pork
Cretan smoked pork loin cured with salt, pepper, and herbs, then slow-smoked until tender and deeply flavored. A rustic charcuterie classic that requires patience but minimal hands-on time.
- Total time
- 1440 min
- Servings
- 8
- Calories
- 285
- Protein
- 38g
Ingredients
- 3 tablespoons kosher salt
- 1 tablespoon black peppercorns
- 4 sprigs fresh oregano sprigs
- 3 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- ½ teaspoon red pepper flakes
- 6 cloves garlic cloves
- 3 pounds pork loin, boneless
- 4 cups oak or apple wood chips
Instructions
- 1
In a small bowl, coarsely crush 1 tablespoon of black peppercorns using the bottom of a heavy pan or a mortar and pestle — you want pieces the size of coarse breadcrumbs, not powder, so they cling to the meat without dissolving into the salt.
- 2
Strip the leaves from 4 fresh oregano sprigs and 3 fresh thyme sprigs, discarding the woody stems. Finely chop the leaves until they're powdery.
- 3
In a shallow bowl, combine 3 tablespoons of kosher salt, the crushed peppercorns, chopped herbs, 0.5 teaspoon red pepper flakes, 2 bay leaves (crumbled by hand), and 6 garlic cloves that you've peeled and minced very finely. Stir until evenly mixed — this is your cure.
- 4
Pat the 3-pound boneless pork loin completely dry with paper towels — dry meat takes the cure better and prevents surface moisture from inhibiting smoke penetration.
- 5
Place the pork loin on a large piece of plastic wrap. Rub the cure generously all over the meat, working it into every surface and crevice. Use all of the mixture — this is what flavors and preserves the pork.
- 6
Wrap the cured pork tightly in plastic wrap, then place it in a large zip-top bag. Refrigerate for 24 hours — the salt will begin to cure the meat and draw out moisture, creating the proper texture for smoking.
- 7
Remove the pork from the refrigerator and unwrap it. Rinse the meat under cool running water, gently rubbing away most of the cure mixture with your hands — a light seasoning layer should remain. Pat completely dry with fresh paper towels.
- 8
Place the pork loin on a paper-towel-lined plate and leave it uncovered at room temperature for 1 hour. This allows the surface to dry completely, which helps smoke adhere to the meat and creates better color and texture.
- 9
About 30 minutes before smoking, soak 4 cups of oak or apple wood chips in water so they produce more smoke and less flame during cooking.
- 10
Set up your smoker (or grill with a smoking setup) for cold or warm smoking at 200–225°F. If using a charcoal grill, light one side only and place a drip pan filled with water on the unlit side to stabilize temperature and add humidity.
- 11
Drain the soaked wood chips and add them to the coals or smoking box. Wait until the smoker is producing steady, thin, blue smoke before placing the pork loin on the grate above the drip pan, skin-side up, over the unlit side.
- 12
Smoke the pork for 4–6 hours, maintaining a steady temperature between 200–225°F. The meat is done when it reaches an internal temperature of 160°F at its thickest point when measured with an instant-read thermometer. The surface should be deep mahogany to nearly black — this is the smoke ring, a sign of proper smoking.
- 13
Remove the pork loin from the smoker and transfer it to a cutting board. Let it rest for 15 minutes before slicing — the internal temperature will stabilize and juices will redistribute, keeping the meat moist.
- 14
Slice the apaki into thin pieces, about 1/4-inch thick, cutting against the grain. Serve at room temperature or slightly warm, either on its own as a charcuterie board item, sliced on crusty bread, or alongside Greek cheeses, olives, and tomatoes.
- 15
Wrapped tightly in plastic wrap and refrigerated, apaki will keep for up to 2 weeks. For longer storage, wrap individual portions and freeze for up to 3 months.
Tools you’ll need
- small bowl
- mortar and pestle or heavy pan bottom
- shallow bowl
- paper towels
- plastic wrap
- large zip-top bag
- smoker or charcoal grill
- drip pan
- instant-read thermometer
- cutting board
- sharp slicing knife
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