Herb-Infused Hickory Smoked Pork Roast

Perfect Smoked Pork Recipe

Cook Time: 5 hours
Prep Time: 15 minutes
Total Time: 5 hours 15 minutes
Servings: 8
Yield: 1 Roast

Description

Make and share this Perfect Smoked Pork recipe, ideal for a delicious and tender smoked pork roast. This recipe combines flavorful herbs and spices with a slow smoking method to create a mouthwatering dish perfect for any occasion, from spring barbecues to summer gatherings.

Ingredients

• 1 pork roast (approximately 6-8 pounds)
• 8 garlic cloves
• 6 fresh basil leaves
• 1/2 cup fresh thyme
• 1/2 cup fresh oregano
• 1/4 cup Italian parsley
• 1/2 cup olive oil
• 2-4 tablespoons light brown sugar

Nutrition Facts (per serving)

• Calories: 672.6
• Fat: 49.1g
  • Saturated Fat: 14.4g
  • Cholesterol: 178.6mg
  • Sodium: 178.4mg
  • Carbohydrates: 4.3g
  • Fiber: 0.2g
  • Sugars: 3.4g
  • Protein: 50.4g

Instructions

1. Prepare the Rub:

   • Combine garlic cloves, basil leaves, thyme, oregano, parsley, and olive oil in a food processor, blender, or use an immersion blender until you achieve a thick green liquid.

2. Season the Pork:

   • Brush or rub the green herb mixture generously over the pork roast.
   • Sprinkle the light brown sugar evenly over the roast.
   • Wrap the seasoned roast tightly with several layers of heavy-duty foil.

3. Marinate:

   • Place the wrapped roast in the refrigerator for a minimum of 4 hours, preferably overnight, to allow the flavors to meld.

4. Prepare the Grill:

   • Soak 2 large chunks of hickory wood in water.
   • Light about 40-50 coals or an equivalent amount of hickory wood in a grill. Avoid using lighter fluid; a fire starter chimney is recommended for best results.
   • Once the coals are covered with a gray ash, push them to one side of the grill.
   • Place the soaked hickory chunks directly on the coals.

5. Smoke the Pork:

   • Open the top of the foil-wrapped roast and add about 1 cup of water inside the foil to create steam.
   • Place the roast on the cooler side of the grill, opposite the coals.
   • Cover the grill with the lid, ensuring the vent holes are positioned over the meat to allow smoke circulation.
   • Turn the meat 180 degrees every 60 minutes to ensure even smoking.

6. Maintain Temperature:

   • Monitor and maintain the grill temperature around 275°F throughout the smoking process.
   • Add additional coals or wood chunks as needed to maintain a steady temperature.

7. Cooking Time:

   • Smoke the pork roast for a total of 4-6 hours, or until the internal temperature reaches around 170°F. Use a meat thermometer for accuracy.
   • If the meat starts to brown too quickly, tent it with another sheet of foil to prevent over-browning.

8. Rest and Serve:

   • Once done, remove the smoked pork from the grill.
   • Cover it loosely with foil and let it rest for 15-20 minutes before carving.
   • Serve the smoked pork hot, accompanied by your favorite barbecue sauce. Consider brushing on Lee Lee’s Famous Barbecue Sauce for Ribs with Preserves during the final minutes of cooking for added flavor.

Tips and Variations

• For a spicy kick, add crushed red pepper flakes or cayenne pepper to the herb rub.
• Serve with coleslaw, cornbread, or grilled vegetables for a complete meal.
• Leftover smoked pork can be used in sandwiches, tacos, or salads for delicious next-day meals.

Enjoy this Perfect Smoked Pork recipe for its robust flavors and tender texture, perfect for any barbecue enthusiast looking to impress with homemade smoked goodness.