Any ideas for a Pork Roast?

mythmaster · Jul 27, 2010

I wanted to try something different so I picked up a 4.5 lb. pork roast. I'm thinking that I'll smoke it with Hickory and leave it in a pan since they produce so much juice. I want to slice it or chunk it so I guess that I should only take it to 160*. Also, I'd like to add some potatoes to it at some point but I don't know when. I don't think it will need much seasoning either -- maybe I'll stick some garlic slices in it and hit it with some salt and CBP.

When should I add the potatoes?

Should I cover it with foil at some point?

Should I add some liquid in the tray?

Any suggestions are greatly appreciated!

mythmaster · Jul 27, 2010

Just in case you didn't know what I was talking about -- it's not a tenderloin or a butt roast. Don't ask me why it's labeled "Country Style Ribs". I've always just called this a Pork Roast and cooked them the same way that I would a pot roast.

ecducit · Jul 27, 2010

Yup...no rib in there. Sounds like you're your smoking it in a pan to retain ALL juices and the fat. Am I right? Almost crockpot style to finish off, it sounds. My only concern would be those potatoes, which need to reach 210 degrees to get done. Am I wrong on that?

However, the whole idea of it sounds delicious. Some red potatoes that absorb the meaty flovor...MMMM, mmm.

mythmaster · Jul 28, 2010

You are correct on both accounts. I don't expect this thing to take very long, so I'll probably put the potatoes in at the start (I'm using Russets, peeled and quartered). I might throw some stock in there so they don't dry out before the juices start flowing. I'm just wondering if I should cover it or not at some point. It seems like that would help the potatoes cook faster.

I guess I'll just wing it -- if they don't look like they'll come up to temp by the time the roast does, then I'll cover it.

I'll start a new thread with Q-view tomorrow when I do this if anyone is interested.

pops6927 · Jul 28, 2010

That's a chunk of pork butt, the heel end after pork steaks have been removed. You can cook it like a roast to 160° or to 205° to pull it.

dauntless · Jul 28, 2010

I did one similiar last week, rubbed it down the night before, wrapped it in bacon, and took it to 160. Came out amazing! All in al in took a little over 4 hrs at 230-240.

mythmaster · Jul 28, 2010

Pops6927 said:
That's a chunk of pork butt, the heel end after pork steaks have been removed. You can cook it like a roast to 160° or to 205° to pull it.

Thank you, pops. I wasn't sure where it came from, I just knew where it *didn't* come from. I'm going to cook it like a roast. If the potatoes don't get done then I can just put them in the oven for a few minutes.

dauntless said:
I did one similiar last week, rubbed it down the night before, wrapped it in bacon, and took it to 160. Came out amazing! All in al in took a little over 4 hrs at 230-240.

Bacon is always a good idea! I don't have any right now, but I'll remember that for the next one. Thank you.

meateater · Jul 28, 2010

Looking forward to the qview.

shamong9 · Jul 28, 2010

Please keep us posted. I am looking forward to trying something new. Ribs and pork butt are great, but the family whats something new.

mythmaster · Jul 28, 2010

The thread is over here: http://www.smokingmeatforums.com/forum/thread/97138/pork-roast-and-potatoes-with-q-view

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Any ideas for a Pork Roast?

mythmaster

Master of the Pit

mythmaster

Master of the Pit

ecducit

Newbie

mythmaster

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pops6927

Gone but not forgotten. RIP

dauntless

Meat Mopper

mythmaster

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meateater

Legendary Pitmaster

shamong9

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mythmaster

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