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Pork Roast

post #1 of 16
Thread Starter 
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.
post #2 of 16
Thread Starter 
Here is the finished pork.
post #3 of 16
Emmmmmmmmmm Yummmmmmm! Looks great! I do alot of roast pork in the smoker there's so much you can do with the leftovers! PDT_Armataz_01_34.gif
post #4 of 16
Thread Starter 
Thank you Debi! smile.gif
post #5 of 16
Looks real good, what are your taste results?
post #6 of 16
Looking pretty good. What did ya stuff it with ??
post #7 of 16
Thread Starter 
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.icon_smile.gif
post #8 of 16
pssst... cowgirl takes a leek and puts it in her food.. pass it on eek.gificon_twisted.gif
post #9 of 16
LOL Piggie you are so bad! As long as it's not a leak she'll be okay! rolleyes.gif
post #10 of 16
Thread Starter 
LOL! Good one!
post #11 of 16
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
post #12 of 16
Being new to this, I would suggest doing the butt, they are much more forgiving (but take longer) Good luck either way.
post #13 of 16
Thread Starter 
Thanks links!smile.gif
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.
post #14 of 16
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.
post #15 of 16
Cowgirl, you definitely fit in here... nice job! GAWD that looks good! PDT_Armataz_01_37.gif
post #16 of 16
Thread Starter 
Debi, you're making my mouth water!biggrin.gif

HawgHeaven, thank you for the kind words. I appreciate it!PDT_Armataz_01_12.gif
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