Boneless Pork Roast

[Smoker1967]

I have a couple 2.6 pound boneless pork roasts I plan on smoking this weekend. Any tips would be greatly appreciated. Is this similar to a pork butt/roast?
Thanks in advance!!!

 

[chef jimmyj]

Welcome. Smoking at 225 to 250°F until the Internal Temp (IT) reaches about 205°F+/- and a Probe, Chopstick, slides into the meat, in several places, with no resistance, means your meat is done and the meat will easily Pull. Rest on the counter 15 to 30 minutes and rip it up. You can guesstimate 4 to 6 hour cook time depending on thickness.
You might add a Finishing Sauce for extra flavor. Mine are below...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups. Enough for about 8 pounds of meat. Store leftover sauce in the refer. Keeps for months.

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes.

POP Sauce

2C Cola or other Pop/Soda
1/2C Apple Cider Vinegar
2T Rub, whatever's on the meat.
1T Mustard
1T Molasses

Add all to a pot and bring to a simmer, for a few minutes to combine the flavors. Keep warm and add to the Pulled Meat as desired.
Enough for one average butt, 8 pounds +/-.

 

[smokerjim]

Welcome to smf, what type of roast are they, loin , butt

 

[HalfSmoked]

Welcome to the forum glad to have you.
smokerjim has a good question cooking a loin is different then a butt. Although Chef JJ has good advice on a butt.

Warren

 

[Smoker1967]

Welcome to smf, what type of roast are they, loin , butt

According to the package it’s a boneless pork roast. Does that help?

 

[D.W.]

According to the package it’s a boneless pork roast. Does that help?

If that's all it says, a picture of it would be most useful.

Does it look like either of these:

 

[Smoker1967]

If that's all it says, a picture of it would be most useful.

Does it look like either of these:

View attachment 447483

View attachment 447484

 

[Smoker1967]

Good call! Here you go.

 

[D.W.]

Good call! Here you go.View attachment 447507

That's hard to tell for me. It looks like part of the loin that is the sirloin roast. You would only cook to about 135-140 IT. Can use whatever rub or sauce of preference.

 

[smokerjim]

That's hard to tell for me. It looks like part of the loin that is the sirloin roast. You would only cook to about 135-140 IT. Can use whatever rub or sauce of preference.

I agree with D.W

 

[sandyut]

second the 135-140

 

[SecondHandSmoker]

Ditto

 

[sandyut]

I have made many of these. they cook rather quick and are really tasty.

 

[Smoker1967]

Thanks all!! I’ll smoke it to 135 and let it rest and slice it. I appreciate everyone’s input!!

 

[HalfSmoked]

Thanks for the like Smoker1967 it is greatly appreciated.

Warren