Pork

Smoked Pork Roast

There is nothing quite like some outdoor cooking

Especially when you have a beautiful day and a little extra time on your hand

Now I say a little extra time on your hand but really that is just up front

Once your smoker is going there is little left to do

I soaked about 3 cups worth of pecan wood chips in water overnight

This is key in the smoking process, as the coal we use is doing the actual cooking, the wet wood chips are adding the smoky flavor

Lets work on the roast

I have a 3.5 pound boneless pork roast

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I’m going to make some slits in the roast, slice up 4 garlic cloves and push them into the slits

Next I’m going to generously sprinkle the roast with our Southwestern Dry Rub

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Cover the whole roast with the rub and let it sit for 30 minutes to absorb

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While that is resting lets get the smoker going

I use a Weber Chimney Starter to get my Cowboy coal going.  I use about two starters worth of coal which will get the smoker up to a nice 250 F

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Once your coals are ready sprinkle your wet pecan chips over them

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Put the roast on the top rack and close up your smoker

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I cooked my roast for about 1 hour 40 minutes

I checked the temp every so often with a meat thermometer, looking for an internal temp of around 145 F

I’m thinking, yeah….that looks good

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Remove the meat and let it rest for at least 10 minutes, however you can also cool it completely to use the next day as cold cuts

We chose to slice this with a meat slicer, nice and thin for sandwiches but anyway you eat this I can assure you, it will be a hit

Note:  Even though our roast is done, those coals are still hot.  I plan ahead and always try to have something else to throw on the smoker

Waste not want not

In this case I cooked up our Smoked Wings for another great meal!!!!

We served this delicious pork on buttered and toasted ciabatta rolls with tomatoes, Pickled Onions, muenster cheese and some garlic mayo!

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Enjoy!!!

Simply Sundays! ~ Smoked Pork Roast

  • Servings: 6-8
  • Difficulty: Medium
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Ingredients

3.5 pound boneless pork roast

 4 garlic cloves

Southwestern Dry Rub

Directions

If using pecan, cherry or apple wood chips, be sure to put about 3 cups worth in water overnight

Make some slits in the roast, slice up 4 garlic cloves and push them into the slits.  Next to generously sprinkle the roast with Southwestern Dry Rub.  Cover the whole roast with rub and let it sit for 30 minutes to absorb up the rub

Get your coals hot and add in your soaked wood chips.  Once your smoker reaches around 250 F you can place your roast on the top grate.  Let the roast cook for 1 1/2 – 2 hours or until a thermometer inserted into the thickest part reads 145 F

Remove the roast and let it rest for at least 10 minutes.  You can also cool overnight and use as cold cuts

Tools used to make this recipe

Weber Chimney Starter

Cowboy Lump Charcoal

Chard Electric Meat Slicer

© Simply Sundays 2016
All rights reserved

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