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Easy Barbecue Pork Roast Recipe for Your Smoker  This barbecue pork roast recipe was developed from our belief that authentic barbecue is "the mystical communion of fire, smoke and meat". Pork, slow roasted over an aromatic hardwood smoke, is an easy, inexpensive way for a "greenhorn" barbecuer to win endless accolades! Experienced backyard tong wielders will enjoy the simple steps of our barbecue pork roast recipe secrets. All to give you one of the most succulent, tender, and flavorful meats our primitive instincts crave! Pictured is Chef Bob's Saturday morning smoked pork loin, with the beautiful pink "smoke ring" visible! Most of us do not have the space, time or inclination to use the traditional hardwood-log, fire-pit method to barbecue so... We wrote this barbecue pork roast recipe, from our experience with wet-pan type backyard smokers, for our backyard barbecue chefs. Let's start with...
The 6 Secrets for Smoking Meat
Let's put it all together starting with... Fresh! Whether you want to roast a whole hog, or a shoulder cut, get the freshest meat you can find. Period. Now, which cut? For the "Cookin' Cousins" barbecue pork roast recipe, we like the shoulder (12-16 lbs./5.4-7.3 kg). It has tons of flavor and the fat needed to keep the meet moist and tender. Fat is good...especially when roasting over smoke for extended period of time. If you can find a whole shoulder-cut, all the better! But usually you are going to find the shoulder offered in two parts - a Boston Butt and the Picnic Roast (6-8lbs./2.7-3.6 kg). If you have the space on your smoker or grill, buy both. Especially important when the gang is showing up! But really, it makes little difference which you choose; they are both perfect for a great barbecue pork roast recipe. NOTE: Bone-in or boneless is your choice however, boneless does cook faster. Smoke and rubs have a hard time penetrating the skin! If the shoulder has a lot of skin, ask the meat cutter to remove most of it, leaving as much fat as possible. If you must do it, use a very sharp knife! If you put the roast in the smoker with no rub, it would turn out a smoked wonder! But for our barbecue pork roast recipe, and the sheer epicurean pleasure, we believe... Use the freshest/best spices you can for this great rub:
Mix all together. We like to apply the rub the day before "fire" time for the most effect, but try to do it at least 2 hours ahead, using this method... Slather the roast with any common yellow table mustard. This will allow the spices to stick close to the meat, does not impart a flavor, and is a competitor's secret! Apply the rub liberally all over the meat, cover and refrigerate until an hour or so before cooking. It is best to allow the pork to come close to room temperature before putting it on the smoker or grill. Now let's get started with... You will need: Patience You'll need a bucket of this virtue for our barbecue pork roast recipe. Low and slow is the real secret to a great barbecue pork. We're talking temperatures of 200-230°F/93-110°C for an extended cooking period. Figure about 1 to 1 1/2 hours/lb (.45-.68 kg). Secret #5 "Timing" Oven/Grill thermometer This tool is the only way you will really know what's going on inside the smoker! Instant-read thermometer This is pork! Be safe and ensure the meat has reached the ideal temperature of 180-190°F/82-88°C. Tongs You need a darn good pair of tongs to handle the roast. Long and strong is the secret. Hardwood chunks/chips Use only hardwood for smoking pork like hickory, oak, cherry, apple, pecan, walnut, etc. (or a combination) to your taste. Secret #6 "Smoke" Chimney-type charcoal starter For the charcoal smoker folks this is the best way to start, and maintain, the coals. If you've never used one of these ingenious tools, you're going to love the experience! Our barbecue pork roast recipe is written for the vertical "box", or "bullet" wet-pan type smokers, regardless of the heat source, so let's start with...
NOTE: If you are using a charcoal fired smoker, soak 3-4 cups of hardwood chips/chunks for about an hour, drain, and place them directly on the coals, once the smoker has reached temperature. This will be sufficient for the entire cooking period, regardless of the addition of more coals. Too much smoke = bitter and nasty! Control the temperature using the bottom vents only. The top vent should always remain open and not used to control oxygen intake. Each cooker is different so, experience rules!
You can now "pull" or carve the meat. If you pull it by hand, you will be able to separate the good stuff out. Place it in a pot, over low heat, to keep the meat warm for serving. This barbecue pork roast recipe will give you an exceptionally moist, tender roast, perfect as is, but many folks like to have a "finishing" or table sauce with their meat. This can be any barbecue sauce you enjoy, or a traditional "Southern U.S. vinegar based barbecue sauce" served in a bowl along with your pulled pork. Try this traditional favorite:
Once the butter is melted in a saucepan, stir in all but the vinegar, and bring to a boil. Remove the pan from the heat, stir in the vinegar, and allow the sauce to cool.  Custom Search
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