Pork Roast

Discussion in 'Pork' started by cowgirl, Oct 7, 2007.

  1. cowgirl

    cowgirl Smoking Guru OTBS Member

    I smoked a pork roast the other day........Removed the bone, butterflied it flat, seasoned with my favorite marinade and dry rub...
    Layered with minced garlic and onion.
    Rolled back up, tied it.
    Seasoned the outside with the same marinade and dry rub.
    Smoked it with hickory for about 6 hours at 215 degrees.

    I threw on some tatoes for the last hour of cooking. Came out pretty tasty. I thought about putting bacon on the top, but the pork had enough fat content, that it came out moist without.
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Here is the finished pork.
    [​IMG]
    [​IMG]
    [​IMG]
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Emmmmmmmmmm Yummmmmmm! Looks great! I do alot of roast pork in the smoker there's so much you can do with the leftovers! [​IMG]
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you Debi! [​IMG]
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Looks real good, what are your taste results?
     
  6. dbeast420

    dbeast420 Fire Starter

    Looking pretty good. What did ya stuff it with ??
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks MossyMo and dbeast. It turned out really moist and tasty. I didn't stuff this one with anything besides the minced garlic, onion and dry rub.

    In the past I've stuffed them with sauted mushrooms and leeks. Also stuffing.
    I like to experiment with fillings.[​IMG]
     
  8. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    pssst... cowgirl takes a leek and puts it in her food.. pass it on [​IMG][​IMG]
     
  9. deejaydebi

    deejaydebi Smoking Guru

    LOL Piggie you are so bad! As long as it's not a leak she'll be okay! [​IMG]
     
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    LOL! Good one!
     
  11. links16877

    links16877 Newbie

    looks good!! :) im thinking of doing pork next just not sure what kind butt or loin amd i need some good sides i tryed some out of peace love and bbq but the rice and cheese thing was sad
     
  12. fatback joe

    fatback joe Master of the Pit OTBS Member

    Being new to this, I would suggest doing the butt, they are much more forgiving (but take longer) Good luck either way.
     
  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks links![​IMG]
    Fatback Joe is right, a butt would be a good one to start with.

    Last night I lay awake thinking of stuffing for the next roast. I sometimes stuff whole hogs with apples, onions and brown sugar. I bet I could put some sliced apples and onions on the butterflied pork roast, and sprinkle it with brown sugar.....maybe spritz it with a little rum?
    Hmmmm, it might work.
     
  14. deejaydebi

    deejaydebi Smoking Guru

    Apples are good in fatties too. Shreaded apple and cheese - tuck em in a biscuit and cresent roll dough yummmmm!

    I like to take left over roasts, or even unpulled butts and make a big ole slice and do a chicken fried pork thing with it.
     
  15. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Cowgirl, you definitely fit in here... nice job! GAWD that looks good! [​IMG]
     
  16. cowgirl

    cowgirl Smoking Guru OTBS Member

    Debi, you're making my mouth water![​IMG]

    HawgHeaven, thank you for the kind words. I appreciate it![​IMG]
     

Share This Page