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Pork Roast newbie

kotzebue

Newbie
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Joined Jan 9, 2014
After putting some ribs, the Thanksgiving Turkey, Christmas Ham and New Years Rib Roast on the Traeger--looking at my first pork roast. My wife's mother cooked pork until it was tougher than shoe leather so she is leery about any type of pork other than ribs, ham and bacon.

Plan on using the brown sugar/seasoning run I used on the ham and maple pellets--Any recommendations on keeping the roast juicy and tasty? Also ho do I tell her that a little pink is not going to kill us all (that's why her mother cooked pork to death!!)

All recommendations appreciated!! 
 

Bearcarver

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After putting some ribs, the Thanksgiving Turkey, Christmas Ham and New Years Rib Roast on the Traeger--looking at my first pork roast. My wife's mother cooked pork until it was tougher than shoe leather so she is leery about any type of pork other than ribs, ham and bacon.

Plan on using the brown sugar/seasoning run I used on the ham and maple pellets--Any recommendations on keeping the roast juicy and tasty? Also ho do I tell her that a little pink is not going to kill us all (that's why her mother cooked pork to death!!)

All recommendations appreciated!! 
Tell her that the USDA now says cooking Pork to 145* is safe for consumption.

Or take it to 205* in the smoker, making it tender enough to pull apart for "Pulled Pork".

Or stop it when it hits 190*-195*, and you'll barely be able to slice it, without it falling apart.

The latter two won't be pink inside.

Bear
 

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