Pulled smoked pork roast with dry rub turns out fantastic. Super fork tender and pulled perfect for sliders, tacos or sliced for dinner. Try this yourself this week for your family or a large crowd for the holidays.
Dry rub smoked pork roast is probably our favorite meal. So juicy and smoky, it almost melts in your mouth. It comes straight from your Traeger pellet grill. No matter how you serve this your guests are sure to ask you how it’s done. Then they can create their own easy smoker recipes at home. (affiliate links present).
There are many brands out there including Green Mountain and others but this is probably the most common. We have worked with a few different ones, and this one keeps the heat in pretty well, even when it snows. When it comes to pulled pork on a smoker there’s no slicing involved, if you ask me.
It’s all about waiting until it’s so soft that you can use two dinner forks to separate the pieces. Another must is using a killer pork dry rub. If you want to add sauce at the end, you can, but it’s not really necessary. Seriously, served as sliders for dinner these will be the hit of your next party.
Here is a printable meat smoking chart that will help you smoke your meat just right so that it is always fork tender.
There are a few choices when it comes to the word roast on a pig. If you look at a diagram you will see all the cuts. Loin will also work, but it’s much leaner than this cut, which you might think is better, but fat = flavor, so choose this chunk of meat.
The best as far as flavor and tenderness would be the pork butt. We will show you how to smoke it perfectly right here. It will stay moist while it slow cooks if it has a good amount of marbling and a flap of fat on top. Pork shoulder would be second best.
Like I said, the seasonings are the most important part. There are a lot of dry rub recipes on our site, but feel free to use your own blend if you have one. Just don’t skip it!! This is a list of what was used on this go around here. Heat can be added with red pepper flakes or dry Sriracha if you want.
We use some pepperoncinis even when we make this into Mississippi pork roast in the oven.
Cooking pork roast on a pellet grill results in incredibly moist tender meat with incredible smoky flavor. The steady low heat gently cooks the meat while infusing it with smoke. With a few simple tips you can make restaurant-quality smoked pork roast right in your own backyard.
Pellet grills are ideal for roasting pork thanks to their precise temperature control and ability to impart delicious smoky taste. In this guide, you’ll learn everything you need to know about prepping and cooking pork roast on a pellet grill including step-by-step instructions, rub ideas, doneness tips, and FAQs
Benefits of Using a Pellet Grill for Pork Roast
There are many excellent reasons to use a pellet grill for cooking pork roast:
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Infuses the meat with wonderful smoky flavor from wood pellets.
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Allows cooking low and slow at a precise steady temperature.
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Keeps the roast incredibly moist and tender.
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Requires very little hands-on time once underway.
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Gives you delicious restaurant-quality results at home.
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Provides convenience for weeknight meals or entertaining.
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Lets you take advantage of nice weather and grill outdoors.
How to Choose the Right Pork Roast
When selecting a pork roast to smoke on your pellet grill, look for:
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Roasts around 3-4 lbs to feed 6-8 people. Calculate 1⁄2 lb per serving.
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Uniform shape for even cooking. Avoid oddly shaped roasts.
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Nice marbling throughout the meat for flavor and moisture.
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A roast from the shoulder, loin, or leg which are most tender.
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Minimal excess fat which can lead to flare ups.
Seasoning and Rub Ideas
One of the keys to amazing pellet grill pork roast is proper seasoning:
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Apply rubs at least 30 minutes before grilling to allow flavors to penetrate.
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Homemade blends with spices, herbs, garlic, etc. are easy to make.
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Store-bought pork rubs can also be used for great convenience.
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Try parsley, sage, rosemary, thyme, cumin, chili powder, paprika, cinnamon, coffee.
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Consider smoky flavors like chipotle, smoked paprika, liquid smoke.
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Sweet compliments pork well – think brown sugar, honey, maple syrup.
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Dijon mustard, vinegar, citrus add nice tangy contrast.
Helpful Tools for Pellet Grill Roasting
Having the right gear makes cooking pork roast on a pellet grill much easier:
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Pellet grill capable of maintaining 225-250°F.
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Instant read digital meat thermometer to monitor doneness.
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Grill brush and scraper for cleanup.
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Spray bottle for spritzing roast.
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Disposable aluminum drip pans for easy cleanup.
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Basting brush for glazing roasts.
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Tongs, spatula, fork for handling meat.
Step-by-Step Guide to Cooking Pork Roast
Follow this simple process for amazing pellet grill pork every time:
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Trim roast and coat all over with olive oil and your favorite rub.
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Preheat grill to 225-250°F with preferred wood pellets.
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Place roast directly on grill grates, fat side up.
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Cook for 1-1.5 hours per pound, until internal temp hits 140-145°F.
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Remove roast to rest 15 minutes before slicing and serving.
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Make gravy or sauce from the drippings if desired.
How to Tell When Pork Roast is Done
It’s important not to under or overcook pork. Look for these signs it’s ready:
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Meat thermometer inserted in thickest part reads 140-145°F.
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Meat remains slightly pink but is no longer red when cut into.
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Texture is firm but still juicy and tender when pressed.
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Exterior is nicely caramelized.
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Juices run mostly clear with a hint of pink when pierced.
Tips for the Best Pellet Grill Pork Roast
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Cook to temperature, not time, using a meat thermometer. Times vary.
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Let roast rest 10-15 minutes before slicing to retain juices.
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Spritz with apple juice or broth every 45-60 minutes for extra moisture.
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Place a disposable pan underneath to catch drippings for making sauce.
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Carve across the grain for most tender slices.
What Are Good Side Dishes?
Pair your juicy pellet grill pork roast with:
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Roasted or mashed potatoes, rice, or quinoa – Great for soaking up juices.
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Hearty roasted vegetables like Brussels sprouts, carrots, beets.
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Bright, acidic salads with vinaigrette pair nicely.
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Warm tortillas, pitas, or rolls for sandwiches with leftovers.
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Roasted sweet potatoes, squash, or zucchini.
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Corn on the cob, grilled peaches, or pineapple.
Common Pellet Grill Pork Roast FAQs
Have more questions about cooking pork roast on a pellet grill? Here are answers to the most frequently asked:
What temperature should I set the pellet grill to?
- 225-250°F range is ideal for low and slow roasting pork to keep it moist.
How long does it take to smoke a pork roast?
- Figure 1-1.5 hours per pound, so a 3 lb roast takes 3-4.5 hours.
Should I wrap the pork roast in foil at any point?
- Wrapping partway through traps in moisture. Leave unwrapped for maximum smoky flavor.
What type of wood pellets work best for pork roast?
- Fruit woods like apple, cherry, and pecan pair beautifully with pork.
Can I cook a pork roast from frozen on the pellet grill?
- Always thaw pork fully in the fridge before cooking for food safety.
What if my pork roast is done early?
- Wrap in foil and place in an empty cooler to rest and hold for several hours.
Delicious and Simple Pellet Grill Meals
Cooking pork roast on a pellet grill results in fork-tender, crazy delicious pork with wonderful smoky flavor every time. With the right prep, seasoning, and monitoring, you can enjoy incredible roast pork anytime with minimal active effort. Get ready for this to become a new family favorite!
Smoked Pork Roast Pellet Grill
Prepare mop sauce by mixing together: your pineapple juice, whole grain yellow mustard, and apple cider vinegar. Set aside. This isn’t necessary but does add to the moisture, baste with broth if not using this every hour. Cut away fat from the fat side so it’s no more than 1/4 inch thick (or leave it alone if you’d rather).
- Rub the pork butt all over with a dry rub made of peppercorns and dry rub. Fill smoker container with hardwood BBQ pellets.
- Apple wood is a great choice for this recipe. To make the smoker ready, put two or three long sheets of aluminum foil along the bottom of the smoker element, under the rack, so it’s easy to clean up. Brush grill rack clean.
- Set smoker to smoke. Once it starts smoking, set temperature to 225 degrees F. Put probes into each side of the meat and connect them to the smoker.
- Alternatively, have a meat thermometer probe handy.
- Place pork butt on smoker grill, fat side up. After one hour of smoking, brush mop sauce on every hour for the next seven to nine hours of cooking. The cooking time for any pork recipe will be a little different depending on how thick it is. If it’s hard to pull apart, it needs more time, end of story.
How Long to Smoke a Pork Roast
In order for pork butt to be fully cooked and easy to pull apart with forks, the internal temperature should read 190°. 6-7 lbs. will typically take a total of 8-10 hours. Allow to rest, covered, for 30 minutes before pulling or slicing.
