Trim any excess fat from the pork loin. Leave a thin layer of fat for flavor.

Rub the pork loin with olive oil to help the seasoning stick.

In a small bowl, combine all the pork rub ingredients: paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Generously coat the pork loin with the rub, making sure to cover all sides.

Let the pork loin sit at room temperature for at least 30 minutes. For deeper flavor, marinate it in the refrigerator overnight.

Fill the hopper of your Green Mountain Grill with a mix of apple and hickory wood pellets.

Preheat the grill to 225°F.

Once the grill is preheated, place the pork loin directly on the grill grates.

Insert a meat probe into the thickest part of the pork loin to monitor the internal temperature.

In a mixing bowl, combine apple cider vinegar, apple juice, Worcestershire sauce, and yellow mustard.

Stir well to mix the ingredients.

Smoke the pork loin at 225°F for 2-3 hours, or until the internal temperature reaches 145°F.

Every hour, baste the pork loin with the mop sauce using a basting brush. This keeps the meat moist and adds layers of flavor.

Once the pork loin reaches 145°F, remove it from the grill.

Wrap the pork loin in aluminum foil and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat.

After resting, slice the pork loin into thick, juicy slices.

Serve with your favorite sides like grilled veggies, creamy coleslaw, baked beans, or cornbread.