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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pa D's Fabulous Smoked Pork Roast Recipe

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This recipe for Pa D's Fabulous Smoked Pork Roast is from Ga-ga's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 pound butt pork roast

Brine:
1/2 c salt
1 quart hot tap water
1/2 quart apple juice
1/2 quart ice cubes
2 to 3 T brown sugar
1 t garlic powder
1 t onion powder
Any other aromatics you would like to add

Rub:
1/4 cup salt
1/4 cup sugar - white or brown
2 Tablespoons garlic powder
2 tablespoons onion powder
2 T Spanish or smoked paprika
2 T chill powder
1 T celery salt
1 T lemon pepper
1 T black pepper
1 t white pepper
1 t cayenne or red pepper
Directions:
Directions:
Brine:
Dissolve salt in hot water. Add all other ingredients, including the ice. You should have about 2 quarts of liquid. When the liquid has cooled, add the roast. I usually brine my roast in a small cooler that I can leave in the garage because I never have room in the frig. A milk jug filled with ice is perfect for keeping the meat cool without further diluting it. The roast should be covered with the brine. Brine overnight.

After the roast has brined, remove it from the brining liquid and dry with paper towels. Coat the roast with oil. Mix your rub ingredients and rub the roast well. Let it sit in the refrigerator for several hours before cooking.

Smoking:
Soak your wood chips and bring smoker to correct temperature. Inject the meat with about 1/4 cup of apple juice. Smoke the roast for 1 hour & 15 minutes per pound. About 2 hours before the roast is done, inject it again with 1/4 cup of apple juice, and wrap it well in heavy duty foil. When the roast is done, let us sit, wrapped for about an hour.
Number Of Servings:
Number Of Servings:
8

 

 

 

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