As I’ve mentioned recently, Paul’s shiny red smoker has come to live on my back porch. He brought it over on Thanksgiving, and I’m hesitant to return it. He says it can stay, since we mostly cook at my house, and I’m probably going to hold him to that.
There is seriously nothing better than the smell of meat slow-cooking all day on the smoker. Why don’t they make a cologne and bottle that scent? Until then, I’ll just make Paul stand downwind of the smoker when we’re cooking!
Pork roast is definitely one of my favorite things to smoke, and it stands up so well to slow-cooking. Now, you might want to brine a boneless roast before you smoke it to keep it moist. This step probably isn’t so critical with a pork shoulder or something fattier, but I’d definitely take the extra time to do it with a boneless roast. Plus, it imparts some good flavor. You can get creative with the brine, too. Instead of apple juice, you can use plain water, beer or orange juice. Stick to something with a bit of acid in it, in my opinion. You can also add in whatever spices you want, as long as you keep the salt (that’s what makes the brine a brine).
Enjoy this recipe while boneless pork roast is on sale at Brookshire’s this week.
Smoked Pork Roast
7 lb boneless pork roast
2 quarts apple juice
1/3 cup kosher salt
1/4 cup sugar
1 tsp thyme
5 whole cloves
1 tsp black pepper
4 Tbs Worcestershire powder
1 Tbs salt
1 Tbs pepper
1 Tbs ground cumin
1 Tbs brown sugar
Combine brine ingredients in a large roasting pan on the stove. Bring to a boil. Cool and submerge roast in brine. Refrigerate overnight.
Remove roast from brine. Rinse and pat very dry.
Combine rub ingredients in a small bowl. Rub over pork roast, pressing into meat for more flavor.
Prepare smoker to 200° F to 225° F. Add wood chip flavoring. Smoke for about 8 hours or until internal temperature of pork roast reaches 150° F. Remove from heat. Let rest until pork reaches 155° F.
Nutritional Information: Calories Per Serving: 577, Calories from Fat: 127, Fat: 14 g, Trans Fat: 4 g, (5 g Saturated Fat), Cholesterol: 290 mg, Sodium: 1100 mg, Potassium: 1696 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 1 g, Protein: 104 g.
View this recipe to print or add items to My Shopping List.