Indulge in the ultimate family dinner with this smoked pork roast, seasoned to perfection. Easy to prepare and incredibly versatile, it pairs wonderfully with your favorite sides, guaranteeing a satisfying meal everyone will love.
I love a simple baked potato or corn on the cob thrown into the smoker while the roast finishes as my number one pick for the perfect side dish to serve with a pork roast. Of course, mac and cheese is an arguable favorite, too. Don't forget some coleslaw and some pretzel buns.
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Easy & Flavorful Smoked Pork Roast Recipe
Enjoy a delicious smoked pork roast any time of the year with our simple recipe. Perfect for summer barbecues and cozy fall dinners, this dish is quick to prepare but rich in flavor.
My special dry rub, a blend of brown sugar, sage, garlic, and onion, infuses the pork with sweet and savory notes. Add a touch of yellow mustard for an extra zing.
Combining spices and smoke brings out the best in the pork's natural fattiness, delivering a restaurant-quality roast. With minimal hands-on prep and some marinating and smoking time, you'll have a tender, juicy roast that's sure to impress.
🥘 Ingredients
There are only three ingredients, but if you don’t keep pork rub on hand, you might need to take a peek into your spice cabinet. The rub is the key to the exceptional flavor!
- Boneless Pork Shoulder Butt - Get ready for amazingly flavorful smoked pork that practically falls apart!
- Yellow Mustard - This is the secret ingredient for that slightly tangy flavor. I highly suggest not skipping this step - mustard and pork go together so well!
- Pork Dry Rub - Try my pork rub recipe, or use your favorite store-bought blend.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Smoke A Pork Shoulder Butt
While the prep work only takes a few minutes, do this well in advance of your dinner. It takes time to soak in all those amazing spices.
Prepare & Season
- Prepare the pork. Spread 6 tablespoons of yellow mustard all over your 10-pound pork shoulder or Boston Butt. Do this over a baking sheet or cutting board to reduce the mess. Then, add the pork rub, making sure to cover the meat entirely.
- Let it dry brine. Put the pork in the refrigerator uncovered for at least an hour. It will be even better if you let it sit uncovered overnight or for up to 12 hours.
Smoking the Pork Roast
- Preheat the smoker. Pull the meat from the fridge and let it come to room temperature for about 30-45 minutes. Meanwhile, set your smoker to 300℉ (150℃) and get it smoking per the manufacturer's instructions.
- Smoke to perfection. When the smoker reaches the set temperature, put the pork on your smoker grill with the fat side facing upward. Smoke for 5 hours or until internal temperature is at 190℉ (88℃).
- Remove and rest. When the pork is done, remove it from the smoker. Wrap it with a loose aluminum foil tent and let it rest for up to an hour (at least 30 minutes) before serving.
- Serve. However you choose to eat it, it’s sure to be amazing!
💭 Angela's Pro Tips & Recipe Notes
- Mustard as a Binder: Using mustard is optional. It's primarily used as a binder for the seasoning and doesn't add a lot of flavor to the meat.
- Dry Rub Marination: Allow the pork to marinate with the dry rub for 1-3 hours. The salt in the rub helps break down the meat fibers, enhancing flavor and tenderness.
- Choosing Wood Chips: The type of wood chips used in smoking can significantly impact the flavor. Apple or cherry wood chips are recommended for pork due to their complementary fruity notes. However, feel free to use your favorite wood variety.
- Checking Doneness with a Probe: Use a temperature probe to ensure the pork is perfectly cooked. Insert it into the thickest part of the roast to check for doneness, as visual cues can be misleading. (See my post on pork internal temperatures for more detail.)
- Resting the Roast: After smoking, let the pork roast rest for 30 minutes to an hour, wrapped in aluminum foil. This step allows the meat to reabsorb and distribute juices, ensuring each bite is juicy and flavorful.
- Serving: Only chop or pull the pork after it has rested sufficiently to maintain its juiciness and flavor.
🥡 Storing & Reheating
- Store chopped or pulled pork in an airtight container in the refrigerator, where it will stay fresh for up to 4 days.
- If storing the roast whole, wrap it tightly in aluminum foil to maintain freshness.
Freezing
- Smoked pork roast can be frozen for 2 to 3 months without losing flavor. For best results, use an airtight freezer storage container.
- Consider portioning the pork into individual servings before freezing. This allows for easy thawing and meal planning.
Reheating
- To reheat, place the pork in a baking dish and add a bit of beef or chicken stock. Cover with foil and heat at 325℉ (163°C) for 30 minutes. The foil creates steam, helping to keep the meat moist.
- Use low heat to warm the pork thoroughly without drying out the exterior for the best results. This is particularly effective for pulled pork.
- To reheat a frozen roast, first defrost it in the refrigerator overnight, then follow the above reheating instructions.
With these methods, your smoked pork roast will taste as if it's just been freshly prepared!
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❓ Recipe FAQs
Absolutely. For a smaller roast, you’ll just need to reduce the cooking time. In general, 30 minutes of smoke time per pound will do the trick. Smoke at 300℉ (150℃).
This is a question I used to struggle with often. On average, you should make ⅓-1/2 pounds per person joining you for dinner. Note that, in general, any bone-in pork roast loses about 40% of its weight once cooked and shredded, pulled, or chopped.
For example, my 10-pound pork shoulder used here will yield about 6 pounds of finished meat for serving 12-18 people.
These are from the same part of the pig but are not quite the same. The butt is a meatier cut with more marbling. Marbling makes it a slightly more tender piece of meat. If you’re worried about the extra fat, don’t be. Much of it will cook off and only leave behind great flavor.
While most people opt for a shoulder, rest assured both are flavorful and delicious. Boston Butts can sometimes be less readily available, depending on your grocery store.
🍖 Other Great Meaty Main Dishes
- Smoked Boneless Leg Of Lamb - Expertly seasoned and slow-smoked for a tender, flavorful feast.
- Christmas Prime Rib Roast - A luxurious and tender centerpiece, perfectly roasted to bring warmth and joy to your holiday table.
- Roast Capon - A tender and flavorful alternative to traditional poultry, perfectly roasted for a sumptuous and elegant dining experience.
- Roasted Rack of Venison - A sophisticated and richly flavored dish expertly prepared to offer a succulent and memorable culinary adventure.
- Pork Shoulder Butt Roast - Roasted to perfection for a tender, juicy meal that's sure to satisfy any appetite.
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📖 Recipe Card
Smoked Pork Roast
Ingredients
- 10 lbs Boneless Pork Shoulder or Boston Butt
- 6 tablespoon yellow mustard
- 1 pork dry rub (use mine or store bought)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep
- On a baking sheet or cutting board, apply the mustard all over the pork shoulder/butt. Add the rub liberally over the entire roast.
- Refrigerate uncovered for at least 1 hour, preferably overnight for 12 hours.
Smoking the pork shoulder or Boston butt
- Remove pork roast from the refrigerator, allow to come to room temp. Approximately 30-45 minutes. Meanwhile, preheat your smoker to 300°F (150°C).
- When your smoker is at the proper temperature place roast in the smoker fat side up. Smoke at 300°F (150°C) for approximately 5 hours or until internal temperature is 190°F (90°C).
- Remove from smoker, loosely tent the roast with aluminum foil and allow to rest at least 30 minutes, up to 1 hour.
- Slice, shred, pull, or chop. Serve and enjoy!
Notes
- This recipe works on small pork roasts as well. Just reduce the smoking time, a general rule is 30 minutes smoke time per pound at 300°F (150°C).
- The 2 keys to success with smoking the roast is to use a probe and allow at least 30 minutes of rest time.
- Serving size is about ⅓-1/2 lb per person.
- Pork roasts lose about 40% of their weight once cooked and sliced for serving. Plan accordingly for guest portions.
Alejandro Garcia says
Excelente receta, muy tardada pero muy simple, hay que hacerla para probar algo distinto (Excellent recipe, very long but very simple, you have to do it to try something different)
Alain Rodrigue says
J'adore bravo c'est délicieux merci
"I love bravo it's delicious thank you"
Mike says
Fall apart tender!!!
Smoking In Ohio says
Angela, just wanted you to know that this pork roast rocked! Thanks.