When friends and family come over for a BBQ, this Smoked Pork Loin is the perfect roast to make for everyone. It’s juicy, easy to make, and only requires a few ingredients. So fire up that smoker, grab some of my Sweet Rub, and let’s get cooking!.
As an avid griller and smoking enthusiast, I’m always looking for new meats to transform using my smoker Boneless pork roast has become one of my absolute favorites With the right prep and smoking method, it turns into incredibly juicy, tender and flavorful pulled pork.
In this guide, I’ll share everything I’ve learned about smoking a boneless pork roast for mouthwatering backyard barbecue results. From choosing the right cut to monitoring temps, these tips will help you nail succulent, fall-off-the-bone smoked pork roast easily. Let’s get smoking!
Choosing the Best Boneless Pork Roast
Success starts with buying the right cut of pork. Here’s what to look for:
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Pick a boneless Boston butt or pork shoulder roast between 5-8 lbs. This size smokes evenly.
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Go for well-marbled meat with fat distributed throughout for moisture
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Look for a uniform pinkish-red color. Avoid dark spots or bruising.
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Choose pork labeled “pasture-raised” or “heritage breed” for premium quality.
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Pork shoulder has more marbling than Boston butt for tenderness. Either works!
Prepping the Pork Roast
Proper prep is vital for even cooking and maximum spice flavor:
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Trim off any loose fat, but leave a 1⁄4 inch layer to baste the meat.
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Make a dry rub with spices like brown sugar, paprika, garlic, onion, salt and pepper.
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Coat the pork all over with the dry rub up to 24 hours before smoking.
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Let it marinate in the fridge so the spice flavors really penetrate into the meat.
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Remove the pork 30 mins – 1 hour before smoking to bring to room temp.
Setting Up Your Smoker
Having the right smoking setup is key for pork roast success:
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Use an electric, charcoal, gas or pellet smoker. They all work great.
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Soak wood chips – try apple, cherry or hickory for nice flavor.
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Replace water pan with a disposable foil pan filled with apple juice, stock or water.
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Set up a drip pan under the roast to prevent flair ups from rendered fat.
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Maintain a temperature between 225-250°F for ideal low and slow smoking.
Monitoring While Smoking
Follow these tips as the pork roast smokes:
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Plan on 8-12 hours smoking time for a 5-8 lb pork roast. Larger = longer.
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Use a meat probe thermometer, not time, to gauge doneness – pull at 195°F.
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Spritz with apple juice or cider if the outside seems dry during smoking.
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Add more wood chips and charcoal as needed to maintain steady temperature.
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Once done, let rest 30 mins wrapped in foil so juices redistribute.
Troubleshooting Smoking Issues
Follow these tips to troubleshoot any potential smoking problems:
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If it’s cooking too fast, lower the temperature 25°F and monitor closely.
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Place foil over any areas getting too darkened or dried out.
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Add more juice or water to the pan if the roast seems dry.
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Be patient during temporary stalls – fat is rendering. Push through.
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Pull the roast out early if it appears to be drying out.
After Smoking…Pulled Pork Time!
You’ve smoked the perfect roast – now transform it into amazing pulled pork:
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Carefully transfer the rested roast to a cutting board.
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Pull or shred the hot pork with two forks – it should fall right apart.
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Discard excess fat pieces and connective tissue.
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Season the pulled pork with your favorite barbecue sauce.
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Pile high on buns for incredible sandwiches! Or enjoy it solo.
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Freeze extra portions of pulled pork to enjoy later.
Mouthwatering Serving Suggestions
Beyond sandwiches, smoked boneless pork roast excels in:
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Nachos – Top chips with pulled pork, beans, salsa, cheese, etc.
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Tacos – Fill tortillas with pulled pork, cabbage, avocado and sour cream.
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Baked potatoes – Heap pulled pork over loaded baked potatoes.
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Salads – Toss shredded pork with lettuces, vegetables, nuts and vinaigrette.
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Pizza – Use pulled pork as a tasty topping on homemade or store-bought pizza.
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Pasta – Mix tender pasta with savory pulled pork, parsley and parmesan.
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Breakfast – Add shredded pork to omelets, burritos and hash for a protein punch.
Smoking a boneless pork roast takes some time but delivers insanely delicious pulled pork that’s moist, juicy and full of smoky flavor. I hope these tips help you nail mouthwatering smoked pork roast at home. Get smoking!
How to Smoke a Pork Loin
To smoke a pork loin the right way, make sure it’s ready and keep the smoker low. Follow these 5 steps to get your pork loin smoked to perfection.
- Get the smoke going. Preheat your smoker to 225 degrees F. You can use anything on your patio as a smoker. My favorite is the Camp Chef SmokePro.
- Trim and score your pork. Pat the roast down with a paper towel. Trim excess fat that is over 1/4 inch thick. To finish getting ready, cut a diagonal line through the fat cap about 1/4 of an inch deep with a sharp knife. It is hard to flavor and season the middle of this pork loin because it is such a thick cut. When you score meat, the fat cap melts away while it cooks, and more seasoning gets into the meat.
- Season the roast. Rub olive oil all over the pork to make sure it’s well covered. Sprinkle liberally on all sides with my Best Sweet Rub.
- Cut the pork into pieces and season it. Then, put it right on the smoker’s grate. Close the lid and smoke until the temperature inside reaches 145 degrees F. This can take anywhere from 2-3 hours.
- Tent, rest, slice, and serve. Take the pork off the grill and cover it with foil to rest for 10 to 15 minutes. Cut it across the grain and serve it hot to your hungry guests.
Before you smoke this cut, you don’t need to brine it. But if you want to try brining pork loin, my recipe for Cider Brined Pulled Pork has a great brine that would go great with this pork loin.
How Long to Smoke a Pork Loin
Smoking a pork loin can take anywhere from 2 to 3 hours to fully cook. A pork loin’s cooking time depends on a number of factors, such as the type of smoker you use, how stable the temperature is in your smoker, and how thick the pork loin is.
You will hear me frequently recommend cooking to temperature and not to time when smoking meats. I like to use my ThermoWorks Mk4 or Smoke 2-Channel Alarm when smoking meat to ensure I’m cooking to my preferred doneness. For this pork loin roast, smoke until your meat reaches an internal temperature of 145 degrees F. Once it has reached this temperature, allow it to rest for 10-15 additional minutes while tented with foil.
Easy Smoked Pork Loin – How to Smoke a Pork Loin
What is a smoked boneless pork roast?
This succulent and juicy smoked boneless pork roast recipe uses pork sirloin for deliciously tender and lean meat. Marinated in a spicy chipotle-orange cilantro sauce and smoked on a pellet smoker, this dinner is incredibly flavorful while providing your family with a wholesome meal that they will want you to make again ASAP!
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
How do you smoke a pork rib roast?
Place the Pork Rib Roast on the pellet smoker and close the lid. Aim for about 1 hour of smoking time per pound of meat. This ensures that the meat is cooked slowly and absorbs the smoky flavor from the wood pellets. 5. Spritz The Pork Rib Roast With Apple Cider Vinegar
How long do you smoke a pork roast in a smoker?
Smoke the Pork Roast When your smoker is ready and heated, place your pan with the roast onto the grates of your smoker. Close the lid and leave it to smoke for about 2 hours over low heat (250 degrees F), or until it reaches 160 degrees. The best way to determine the temperature of your piece of meat is to use a meat probe thermometer.