Smoked Pork Roast
This pork builds boneless pork loin roast, ice cubes and wood chips for smoking into an easy meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make a brine by dissolving the salt in the water in a large pot set over medium heat, then bring it just to a boil along with the apple cider vinegar and stir until the salt fully dissolves.
- Remove the pot from the heat and drop in the ice cubes to cool the brine quickly down to room temperature, then submerge the pork loin, cover, and refrigerate for 6 to 8 hours.
- Remove the pork from the brine, pat it thoroughly dry with paper towels, and discard the brine.
- Combine the brown sugar, paprika, cayenne pepper, dehydrated lemon peel, and black pepper in a small bowl, then rub the mixture evenly over the entire surface of the roast.
- Prepare a smoker with soaked wood chips and bring it to a steady 110 to 120 C (225 to 250 F), then place the pork loin on the grate away from direct heat.
- Smoke the roast for 2 to 3 hours, replenishing wood chips as needed, until the internal temperature at the thickest part reaches 63 C (145 F) on an instant-read thermometer.
- Transfer the roast to a cutting board, tent loosely with foil, and let it rest for at least 3 minutes, ideally 10 to 15 minutes, before slicing against the grain and serving.
You'll use: Oven Β· Large pot Β· Saucepan
Ingredient substitutions
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Smoked Pork Roast take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of brown sugar?
Try white sugar + 1 tbsp molasses per cup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Smoked Pork Roast is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Smoked Pork Loin Roast (3153426991).jpg by brian gautreau from Colorado Springs, USA, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.