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Southwestern Smoked Pork Roast

A juicy smoked pork roast seasoned with our delicious Southwestern blend ~ packed with flavor, smoke & a touch of heat.



We served this delicious smoked pork on buttered and toasted ciabatta rolls with tomatoes, Pickled Onions, muenster cheese and some garlic mayo!


Ingredients


3.5 pound boneless pork roast

 4 garlic cloves

The Spice Apothecary's Southwestern Dry Rub


Directions


Make some slits in the roast, slice up 4 garlic cloves and push them into the slits.  Next to generously sprinkle the roast with The Spice Apothecary's Southwestern Dry Rub.  Cover the whole roast with rub and let it sit for 30 minutes to absorb up the rub

Get your smoker coals hot and add in your soaked wood chips. 

If using pecan, cherry or apple wood chips, be sure to put about 3 cups worth in water overnight

Once your smoker reaches around 250 F you can place your roast on the top grate.  Let the roast cook for 1 1/2 - 2 hours or until a thermometer inserted into the thickest part reads 145 F

Remove the roast and let it rest for at least 10 minutes.  You can also cool overnight and use sliced for sandwiches




For step-by-step instructions with photos, check out the Southwestern Smoked Pork Roast recipe on our food blog, Simply Sundays.


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