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GUNPOWDER SMOKED PORK ROAST

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SMOKED PORK ROAST

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Rate this recipe 4.5/5 (6 Votes)

Ingredients

  • 10 - 15 LB BOSTON PORK SHOULDER
  • GUNPOWDER RUB
  • 3 TBSP PAPRIKA
  • 3 TBSP CHILI POWDER
  • 3 TBSP MSG
  • 2 TBSP SALT
  • 2 TBSP GARLIC POWDER
  • 2 TBSP BLACK PEPPER
  • 2 TBSP WYLERS CHICKEN GRANULES
  • 2 TBSP CELERY SALT
  • 1 TBSP ONION POWDER
  • 1 TBSP CAYENNE PEPPER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP GROUND OREGANO
  • 1 TBSP GROUND THYME

Details

Preparation

Step 1

MIX RUB IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER.

PREPARE THE ROAST TRIM EXCESSIVE FAT OFF A LITTLE OVER 1/8 INCH OF FAT LEFT ON IS GOOD.

APPLY A MEDIUM COAT OF RUB ALL OVER THE ROAST, THEN PLACE INTO TUPPERWARE TYPE CONTAINER THEN PLACE COVER ON AND INTO FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PACE ON COUNTER ALLOWING TO COME UP TO ROOM TEMP AS YOU PREPARE YOUR SMOKER.

PREPARE YOUR SMOKER, PRE HEAT FOR 30 TO 45 MINUTES AT 225 F.. FEW MINUTES BEFORE PUTTING MEAT INTO SMOKER ADD IN SMOKING WOOD AND LET IT START PRODUCING SMOKE. USE ONE OF THE FOLLOWING, MISQUITE, HICKORY, MAPLE, APPLE, OAK. SMOKE FOR NO MORE THEN 4 HOURS.

CONTINUE TO SMOKE TILL AN IT OF 165 - 170 F,, CHECKING IN SEVERAL PLACES.

MAY ALSO MOP / COAT WITH YOUR FAVOURITE BBQ SAUCE 2 TO 3 COATS IS USUALLY GOOD AS LONG AS YOU LET THE SAUCE CARAMELIZE BETWEEN COATS.

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