Smoked Pork Roast

My easy, smoked pork roast is perfectly seasoned and then smoked to tender and juicy perfection! It's perfect for holidays, events, or anytime you want a hands-off roast. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings servings

Calories 158kcal

Author Arman Liew

Ingredients

2 pounds pork loin roast
2 tablespoons mustard
3 tablespoons dry spice rub BBQ rub
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.

Video

Notes

TO STORE: Allow the smoked pork roast to cool to room temperature before storing it in an airtight container in the fridge. It’ll stay fresh for up to 5 days.

TO FREEZE: Wrap the leftover pork in a layer of plastic wrap and aluminum foil, then freeze for up to 6 months. Thaw the frozen pork in the refrigerator overnight before reheating.

TO REHEAT: Cover the pork in a baking dish and reheat in a 350ºF oven until warmed through.

Nutrition