Real BBQ Pork Roast (Plus Two Easy Cheats)
When it comes to creating that authentic BBQ experience at home, nothing beats a long, slow cook with the tantalizing flavors of smoke and spice. This Real BBQ Pork Roast is your ticket to BBQ bliss, featuring a simple brine and rub that will infuse your pork with deep, smoky goodness. This recipe requires a bit of patience, as it involves brining the pork roast for 48 hours, followed by a long cook time to achieve the perfect texture and flavor. But don’t worry – I’ll also share two clever shortcuts if you’re short on time or prefer a different method.
Ingredients
For the Brine:
- 3 tablespoons of sugar
- 1 tablespoon of kosher salt
For the Rub:
- 1/4 cup paprika
- 1/4 cup black peppercorns
- 1 tablespoon cumin seeds
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 3/4 teaspoon fresh ground black pepper
Additional:
- 1 pork roast (about 4 pounds)
- Presoaked hardwood chips (Alder, Apple, Cherry, Hickory, Mesquite – your choice)
- Hot sauce, to taste
- Salt and pepper, to taste
Equipment
- Large zip-lock bag
- Spice mill or grinder
- Smoker or crock pot (or oven, if preferred)
- Paper towels
- Nylon turkey baster (for draining juices, optional)
Instructions
1. Prepare the Brine:
In a large bowl, combine 3 tablespoons of sugar and 1 tablespoon of kosher salt with enough water to fully submerge the pork roast. Stir until the sugar and salt are dissolved. Allow the brine solution to cool completely before use.
2. Trim and Brine:
Trim any excess surface fat from the pork roast to ensure the brine and rub penetrate the meat effectively. Place the roast into a large zip-lock bag and pour the cooled brine over the meat. Seal the bag tightly and place it in a bowl to catch any potential drips. Refrigerate the roast for at least 24 hours, though 48 hours is ideal for the best flavor. Make sure to turn the bag every 6 hours to ensure even brining.
3. Prepare the Rub:
After 48 hours, it’s time to prepare your rub. Grind the cumin seeds, black peppercorns, and chili powder in a spice mill until finely ground. In a medium bowl, mix the ground cumin, black pepper, sugar, paprika, kosher salt, and chili powder together until well combined.
4. Preheat Cooking Equipment:
Choose your cooking method: smoking, crock pot, or oven. Preheat your smoker to 225°F. If using a crock pot or oven, preheat them to 225°F as well.
5. Apply the Rub:
Remove the pork roast from the brine and discard the brine. Pat the roast dry thoroughly with paper towels. Generously apply the rub to the entire surface of the roast, rubbing it in firmly to ensure it adheres well. If there’s any rub left over, apply it until all spices are used up.
6. Cooking Methods:
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Smoking: Place the rubbed roast on the top rack of your preheated smoker. Add presoaked hardwood chips to the coals. Maintain the smoker temperature at 225°F by adding charcoal and fresh wood as needed. Smoke the roast for 10-12 hours, checking the temperature regularly and adding more wood if desired. For best results, avoid over-smoking as it can overpower the meat with too strong a flavor.
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Crock Pot: For a convenient alternative, place the seasoned roast into a crock pot set to low. Cook for 10-12 hours. This method won’t add a smoky flavor but will still produce a tender, flavorful roast.
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Oven: If you prefer, you can roast the meat in the oven. Place the roast in a pan and cook at 225°F for 10-12 hours. This method also lacks the smoky flavor but will still result in a delicious and tender roast.
7. Monitor and Adjust:
If using the smoker, the juices will drop into the water basin. If using the crock pot or oven, you may need to drain excess juices regularly. For a practical tip, heat the nozzle of a nylon turkey baster and squeeze it to flatten the hole, which helps in draining thinner juices more effectively.
8. Finish and Serve:
Once the roast is cooked, allow it to cool to a manageable temperature. Cut, chop, or shred the meat into bite-sized pieces. Mix 2 tablespoons of white vinegar, 2 tablespoons of sugar, and hot sauce to taste in a bowl. Season with salt and pepper to your preference. Toss the vinegar mixture with the meat to add a tangy kick.
9. Reheat and Enjoy:
Reheat the meat as needed and serve it with a fresh garden salad and a baguette to soak up the flavorful juices. This BBQ pork roast pairs wonderfully with various sides and makes for an impressive and satisfying meal.
Enjoy the delightful blend of flavors and the fun of a long, leisurely cook. Whether you opt for the traditional smoking method or one of the easier shortcuts, this recipe promises a BBQ experience that’s both delicious and memorable. Happy cooking! 🍖🔥
