Smoked Pork Roast Recipe

5 from 1 vote

Smoked pork roast with dry rub on Traeger pellet grill or electric smoker turns out fantastic. Super fork tender and pulled perfect for sliders, tacos or sliced for dinner.

Prep Time15

Cook Time9

Course: Entree, Main Course

Cuisine: American

Keyword: dry rub, pork butt, pork roast, pulled pork, smoked, traeger

Servings:

Author: Justine

Equipment

1 smoker
1 aluminum pan optional
1 meat probe

Ingredients

6-7 lb pork roast aka pork butt

Pork Roast Dry Rub

1 tbsp salt
1 tbsp cumin
2.5 tsp brown sugar
2.5 tsp oregano
1.5 tsp paprika
1 tsp basil
1 tsp chili powder
2 tsp black peppercorns

Pork Sauce

2 tbsp dijon mustard
2 tbsp apple cider vinegar
3/4 c pineapple juice

Instructions

Prepare mop sauce by mixing together: pineapple juice, whole grain mustard, and apple cider vinegar. Set aside. Trim fat off of fat side so thickness is no more than 1⁄4 inch (if necessary).
Mix together dry rub and peppercorns and rub all over pork butt. Fill smoker container with hardwood BBQ pellets. Apple wood is a good flavor for this recipe. Prepare smoker by placing 2-3 long sheets of aluminum foil along the bottom of the smoker element, underneath the rack, for easy cleanup. Brush grill rack clean.
Set smoker to smoke. Once it starts smoking, set temperature to 225° F. Insert probes into each side of the pork butt and plug into the smoker. Alternatively, have a meat thermometer handy.
Place pork butt on smoker grill, fat side up. Smoke 1 hour and then brush mop sauce (pineapple juice, whole grain mustard, and apple cider vinegar mixture) on every hour for the next 7-9 hours.
The internal temperature of the pork butt should read 190° when thoroughly cooked and at the point where you can easily pull apart with forks. 6-7 lbs. will typically take a total of 8-10 hours.
Allow to rest, covered, for 30 minutes before pulling or slicing.

Video

Nutrition