Smoked Pork Roast
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My easy smoked pork roast is perfectly seasoned and smoked to tender, juicy perfection! It’s perfect for holidays, events, or anytime you want a hands-off roast.
My smoked pork roast is always a showstopper
Whenever we have friends or family over, there’s a good chance I’ll have a pork roast in the smoker. It feeds a crowd with very little hands-on work, and once everyone gets a taste of the smoky, juicy pork, there are zero leftovers.
I keep things simple with my favorite barbecue rub, letting the smoker do most of the work while the pork becomes incredibly tender. Here’s why I love making it:
- Tender, smoky, and juicy. Low-and-slow cooking gives the pork a flavorful bark (crust), while keeping the inside incredibly juicy.
- Easy to customize. I’ve made this recipe with all kinds of barbecue rubs and different wood chips, so it’s easy to switch up the flavor depending on what you’re serving.
- Mostly hands-off. Once the pork is in the smoker, there’s very little to do besides check the temperature. Even my partner who typically burns toast can make it!
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Pork roast. This tender, lean, and flavorful cut of meat comes from the loin of the pig. It’s perfect for smoking because its natural fat marbling leads to juicy results every time.
- Mustard. It’s used to coat the pork for a delightful tanginess. Use classic yellow mustard, Dijon mustard, or whole-grain mustard.
- BBQ dry spice rub. This spice rub gives the pork a rich, golden crust and infuses the meat with smokiness, heat, and sweetness. If you can’t find this in stores, I’ve included my simple, homemade recipe in the recipe card.
- Diluted apple cider vinegar. Spritzing the pork roast with a mix of water and apple cider vinegar helps tenderize the meat and keep it juicy. Please don’t use all vinegar, or else the pork will turn out super salty.
How to smoke a pork roast
Step 1 – Season the pork. Coat the surface of the pork roast with a thin layer of mustard. Next, cover the mustard with the BBQ dry rub.
Step 2 – Smoke the pork. Place the pork roast in the smoker and smoke until the bark sets. Spray the pork every 30 minutes with diluted apple cider vinegar until the internal temperature reaches 145°F.
Step 3 – Rest, slice, and serve. Remove the pork roast from the smoker and let it rest before slicing and serving.
Smoking times and temperatures for pork loin roast
Smoking a pork loin roast at 250°F typically takes 30-40 minutes per pound, but the exact cooking time depends on the roast’s size. Rather than relying on time alone, cook the pork until its internal temperature reaches 145°F, then let it rest for 10 minutes.
- 2 to 3 pounds: 1.5 to 2 hours
- 3 to 4 pounds: 2 to 2.5 hours
- 4 to 5 pounds: 2.5 to 3 hours
- 5 pounds: 3 hours+
Arman’s recipe tips
- Let it rest. I like to let the seasoned pork loin rest at room temperature for about 30 minutes before it goes into the smoker. It takes the chill off the meat and gives the mustard and rub time to adhere.
- Trim the excess fat. Use a sharp knife to trim any excess fat from the surface of the pork roast. Some fat is necessary for flavor and moisture, but too much can prevent the BBQ rub from sticking to the meat and can cause flare-ups in the smoker.
- Remove the silver skin. You might notice some silver skin around the pork loin. If you do, trim it before seasoning. It doesn’t break down during cooking and can make the pork chewy.
Frequently asked questions
It depends on the flavor you’re after. I usually use applewood or cherry wood for a mild, slightly sweet smoke that complements the pork without overpowering it. If you prefer a stronger smoky flavor, hickory is a great choice. Really, any smoking wood works.
Yes, but you’ll need to adjust the cooking time. I’ve also made this recipe with pork tenderloin and trimmed pork shoulder, both with great results. Just be sure to cook each cut to its recommended internal temperature for the best texture.
More smoker recipes to try
Smoked Pork Roast
Video
Ingredients
- 2 pounds pork loin roast
- 2 tablespoons mustard
- 3 tablespoons dry spice rub BBQ rub, see notes
- 1/4 cup apple cider vinegar diluted with equal parts water
Instructions
- Preheat your smoker to 250F using the desired hardwood. I typically use cherry or apple chips.
- Remove any silver skin from the pork. Tie the pork with a kitchen twine so it holds its round shape.
- Smear the mustard over the pork, then cover the pork with BBQ dry rub.
- Place the pork into the smoker and smoke for 50 minutes or until the bark sets. After it sets, spray the pork every 30 minutes with diluted cider vinegar. Once the pork reaches 145F, remove it from the smoker, usually 30-40 minutes per pound to smoke.
- Let the pork rest for 10 minutes before slicing and serving.
Notes
Nutrition
Originally published October 2024
Mustard goes so well with meat. Also other ingredients are easy. Good!
I’m so glad you enjoyed it, Mario. Those photos you emailed me of the final result looked SO good- even better than mine!
Thanks for sharing this recipe- I tried it with my basic smoker last night and it was sensational! We have leftovers for pork sandwiches now!