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.
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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.