Smoked Pork Roast
This easy smoked pork roast is tender, juicy, and packed with flavor, thanks to a sweet and smoky rub and natural smoking process.
Servings: 8 Servings
Calories: 299kcal
Ingredients
- 3 ½ pounds pork butt boneless roast
- ⅓ cup yellow mustard
- ¼ cup brown sugar
- 2 teaspoon paprika
- 1 teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 tablespoon salt
- 1 teaspoon black pepper
Instructions
- Preheat a pellet smoker to 225° (we used hickory).
- In a small bowl mix together the brown sugar, paprika, granulated, garlic, onion powder, cumin, cayenne pepper, salt, and pepper.
- Pat dry pork roast with paper towels.
- Cover with mustard over the entire pork roast.
- Generously pat the spice mixture on all sides of the pork roast. Let sit out for 20 minutes.
- Place pork roast fat side up on the smoker.
- Smoke for 6.5 hours or until the internal temperature reaches 190-205°.
- Remove from the smoker and place in foil for 20 minutes.
- Once rested, remove large pieces of fat and cap, and slice or shred pork to desired thickness.
Notes
Tips
- Use a meat thermometer for perfect doneness.
- Keep the smoker lid closed for consistent temps and even cooking.
- Let the roast sit for at least 20 minutes. The longer the rub soaks in, the more flavorful the meat.
- Don't skip the resting step. You want those juices to redistribute.
- If you use a traditional smoker, soak your wood chips for at least 30 minutes prior to smoking.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 299kcal | Carbohydrates: 8g | Protein: 45g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 125mg | Sodium: 1086mg | Potassium: 792mg | Fiber: 1g | Sugar: 7g | Vitamin A: 309IU | Calcium: 27mg | Iron: 2mg