Brined & Smoked Roast Pork
August 11, 2015
Categories: Dinner, Lunch, Main Dish, Pork, Pork Roast, Native American, North American, Cooking For A Crowd, Kid Pleaser, Make-Ahead, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Mother's Day, Picnic, Potluck, Regional Holiday, St. Patrick's day, Summer, Sunday Dinner, Winter, Marinate, Smoker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Make it from scratch, Spring more
"Pork is my favorite meat to smoke; it turns out so moist and flavorful. I like to brine a roast before smoking it to add more depth to the flavor. This is always a hit when served up at a pot-luck dinner!! If you are lucky enough to have any left-overs they make for a great pulled pork sandwich, just place the meat in a pot with a bit of water and BBQ sauce and heat through then serve it over a bun topped with coleslaw, YUMMY!!!"
- DRY RUB
- Serving Size: 1 (308.1 g)
- Calories 324.1
- Total Fat - 13.7 g
- Saturated Fat - 5.4 g
- Cholesterol - 91.5 mg
- Sodium - 3143.3 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 0.7 g
- Sugars - 10.8 g
- Protein - 35.9 g
- Calcium - 21.2 mg
- Iron - 1.6 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Mix the brine ingredients together in a sauce pan and bring to a boil, reduce heat and simmer while stirring until the sugar and salt are completely dissolved; set aside and allow to cool to room temperature.
Pour the brine mixture into a large plastic bag (I use a clear garbage bag) and add the pork roast.
Remove as much of the air as you can from the plastic bag and tie it securely; place this in the refrigerator for 24 hours.
Remove the roast from the brine and place it onto a surface lined with plastic wrap.
Mix together the rub ingredients and rub half of the mixture over the roast making sure you get it into all the creases and crevices; turn over and repeat on the other side.
Wrap with the plastic wrap and refrigerate for a couple of hours.
Remove the roast from the plastic wrap, prepare the smoker according to manufacturer’s directions and place the roast on a rack of the smoker.
Smoke for 10 hours at 225 degrees Fahrenheit.
Remove roast from smoker, set it on a flat work station and shred it apart with two forks.
Tips & Variations
No special items needed.