Are you looking for a great recipe for a dinner party? Or what about a smoke flavor that the whole family can enjoy? This Smoked Boneless Pork Roast Recipe makes a great meal and the perfect main dish.
What I enjoy about making smoked pork recipes is that they're a great way to cook a large amount of meat perfectly. You can use any type of smoker for this pork loin roast recipe, and it comes out perfectly every time.
Cooking this piece of meat and getting the perfect smoke ring is truly a craft and work of art. Use this simple recipe to get the best results! Even if you use different parts of the pig, this will still be one of your favorite recipes because it really does work with any type of meat.
If you're a fan of smoking meats, be sure to check out my Smoked Elk Meatballs for a unique and delicious flavor. It's a safe bet that you've likely never quite had meatballs like this.
Pork loin roast - Pick this up at your local butcher or at the grocery store. It should be trimmed and ready to season and cook.
Yellow mustard - This adds a nice saltiness to the meat and is also what helps to hold the other spices on the pork.
Garlic powder - Perfect for pairing with the other flavors.
Onion powder - Adds a nice taste.
Smoked paprika - This adds a nice smokiness to the meat.
Salt - For flavor.
Black pepper - For flavor.
How To Make This Smoked Boneless Pork Roast Recipe
Step One: Preheat the smoker to 225 degrees.
Step Two: Grab the mustard and rub it onto the pork roast. You can wear gloves if you prefer.
Step Three: Coat the pork roast with the spices. Feel free to vary the spices listed to your own preferences.
Step Four: Next, put the pork roast in the smoker for 2.5 hours. Let it rest for at least 10 minutes before slicing.
Add more seasonings - The best way to change the flavor of this boneless pork loin is to use different seasonings. You can use chili powder, a mix of brown sugar and spices, or even your favorite dry rub recipe.
Use different cuts of meat - Any cut of pork will work for this recipe, so go with your personal preference. There will be some cuts of pork that are more tender than others, but you'll enjoy the flavor regardless.
Use a different type of smoker - You can use an electric smoker, charcoal smoker, Traeger pellet grill, or even a Big Green Egg to cook this whole loin. Try a different cooking process and see what you prefer.
How long does it take to smoke boneless pork?
There are some variables that can go into the timing for cooking this pork loin recipe. If you're unsure about cooking time, the best bet is to use a meat thermometer to check the internal temperature of the meat.
After the 2.5 hours have passed, insert the probe thermometer into the thickest part of the pork. The internal temperature of pork should be 145 degrees in order for it to be considered safe to eat.
Can I smoke another cut of pork?
Of course. You can smoke a pork shoulder, pork butt, or any other cut. The time will vary based on how big it is. Check out our other smoked pork recipes for more information such as: Smoked Pork Chops, Traeger Pulled Pork, and Pellet Smoker Pork Tenderloin Recipe.
How do you keep pork moist when smoking?
Depending on the heat and length of time, there is always a worry that the meat being smoked will dry out. One of the easiest ways to combat this is to place a small bowl of water in the smoker. This helps to add moisture to the air while the meat is smoking, which can then help the meat not to dry out.
If you're worried that the meat is drying out, you can also spritz it with water to give it a little boost of moisture. This can help keep it moist in a fast and efficient way.
Make sure that you let the pork rest as well once it's done smoking so that the juices release and flow back int othe meat.
Does meat get more tender the longer you smoke it?
Yes, it does. This is why some people tend to smoke meats for quite some time and where the term "fall off the bone" likely comes from. You do have to be careful to not overcook this smoked pork loin because while meat does get more tender the longer it cooks, it always does run the risk of being overcooked and then drying out.
Also, meat that has a good fat cap tends to be a little bit more moist when smoking because the fat juices will release into the meat, helping to keep it juicy.
- 3.5-4 lb pork loin roast
- 2 tablespoon yellow mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- ½ tablespoon black pepper
- Preheat smoker to 225.
- Rub the pork roast with mustard.
- Coat with the spices.
- Smoke for 2.5 hours.