Love pork smoker recipes? Try my smoked ham, smoked pork loin, and 321 ribs next. My family ADORES it when I whip up roast pork, and while I have a few favorite methods, none are as hands-off as smoking a pork roast. If you are familiar with smoking meat, it really doesn’t take much to make pork shine. For my particular recipe, I keep things simple with just a simple BBQ rub which yields the perfect balance of smoky, savory, and slightly sweet flavors. Okay, my mouth is watering now.
Why I love this recipe
Smoky, tender perfection. I can’t tear myself away from this irresistible, smoked, expertly tenderized, and juicy pork… and my family can’t either! Straightforward. Smoking a pork roast may sound intimidating, but it’s one of the easiest cooking methods! You need minimal ingredients and very little prep. Customizable flavors. I encourage you to experiment with different dry rubs, marinades, and wood chips to personalize your pork roast! I think I’ve tried almost every combination possible, and it’s so versatile.
Ingredients needed
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 below! 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.
How to smoke a pork roast
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. To make a homemade BBQ spice rub, add paprika, brown sugar, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne pepper to a sealed jar. Play around with the ratios to find your perfect balance of flavor, then store the blend on your spice rack for up to 6 months. Step 3 – Rest, slice, and serve. Remove the pork roast from the smoker and let it rest before slicing and serving.
Arman’s recipe tips
Let it rest. I recommended letting the raw, seasoned pork loin roast rest at room temperature for about 30 minutes before smoking. This way, the mustard and seasonings have time to soak into the meat and form a flavorful bark. 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. The silver skin is a thin, silvery membrane that covers the meat. When it’s cooked, it becomes tough and chewy, so don’t forget to remove it. Pat the pork dry. After trimming the fat, pat the pork loin roast dry with paper towels. This helps the mustard and dry rub stick to the surface of the meat. Tie it with kitchen twine. Place the kitchen twine under the roast, cross it over the top, and loop it around the sides. Tie it securely and trim any excess twine for a neat presentation.
Storage instructions
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. Smoking a pork loin roast at 250°F typically takes between 30 and 40 minutes per pound. Therefore, the size of the pork will determine the most accurate cooking time. Below is a chart with the approximate smoking times for various pork roast weights:
2 to 3 pounds: 1.5 to 2 hours 3 to 4 pounds: 2 to 3.5 hours 4 to 5 pounds: 2.5 to 3 hours 5 pounds: 3 hours+
Remember that these are approximate times for smoking a pork loin roast. I highly recommend using a meat thermometer so you can track when the internal temperature of the meat reaches 145°F.
Marinate it. Experiment with marinating your pork loin roast in my flavorful pork marinade or a seasoned apple cider vinegar brine before applying the mustard and dry rub. More dry spice rub ideas. Instead of dry BBQ rub, season the meat with a blend of minced garlic, dried herbs (like thyme and rosemary), salt, and pepper. You can also use a ready-made Cajun or blackened seasoning for a spicier option.
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.
Frequently asked questions
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