SMOKED PORK SIRLOIN ROAST
Smoked Pork Sirloin Roast is an incredibly tender meal that will completely knock your socks off. A bold rub and white wine pan sauce finish this roast.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 2h30m
Number Of Ingredients 14
Steps:
- Combine all ingredients for the rub in a small bowl and stir. Pour the olive oil into the bowl last and mix until a paste forms.
- Rub the paste on all sides of the pork roast and let it marinate in the seasonings while your smoker preheats.
- Preheat your smoker to 225 degrees F.
- Place the seasoned roast directly on the smoker or place in a roasting pan and then on to the smoker if you would like to preserve the drippings for a pan sauce (instructions for pan sauce at the end of the post).
- Smoke until the internal temperature of your roast reads 142 degrees F. Remove from the smoker, cover loosely with foil, and allow to rest for 15 minutes. During this time, the carryover cooking will bring the roast up to the desired 145 degrees F internal temperature.
- To make a pan sauce from the drippings, place your roasting pan on your stove over low heat. Pour 1/2 cup of white wine into the pan and heat, stirring vigorously with a wooden spoon to loosen any browned pieces from the bottom of the pan.
- Reduce heat to simmer and slowly stir in the salted butter. Sprinkle in black pepper to taste.
- Slice your pork roast against the grain into 1/2 inch thick slices and drizzle with the pan sauce.
Nutrition Facts : Calories 142 kcal, Carbohydrate 2 g, Protein 1 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BOB'S PULLED PORK ON A SMOKER
This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.
Provided by bobthecook1
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 20h10m
Yield 20
Number Of Ingredients 11
Steps:
- Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
- Cover pot and refrigerate for 12 hours.
- Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
- Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
- Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g
SMOKED PORK BUTT
We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!
Provided by Smokin' Ron
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time P1DT12h20m
Yield 16
Number Of Ingredients 3
Steps:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g
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