This gluten/dairy free smoked pork roast was prepared by my husband. All I had to do was baste it, turn it up at the appropriate time, check for when it was done, and pull it.
Ah, the Treager Grill, what more can you say? It never disappoints and always produces fantastic food.
This dish was a smokey sour delight! It tasted a little like sauerkraut. I might have added some ground fennel and something a little sweet if I had prepared it. However, his turned out superb!!!
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Smoked Pork Roast
- RUB a 3-4 lb. bone in pork butt with EVOO, 2 tbsp. garlic powder, 1 tbsp. smoked paprika, and a generous amount of sea salt and some cracked black pepper. Set aside and let it come to room temperature. I do about 15-20 minutes.
- ADD 4 large/chopped/skin on apples, 1/2 cup water, 1/3 cup apple cider vinegar, and 1/2 cup bubbles/pure/kosher/dill pickle juice to blender; blend until applesauce consistency. Place into a grill proof pan that will hold this mixture and the pork.
- ADD rubbed pork to pan with the fat side up.
- SMOKE on your Treager Grill for 2 and 1/2 hours at 225; uncovered.
- INCREASE temperature to 250 and lightly cover.
- BASTE with the pan juice every 1/2 hour. Until cooked to your liking.
- LET rest 20 minutes.
My husband had intended on pulling the smoked pork roast after it rest which would have been fantastic. Then he was going to return it back into the basting liquid that it cooked in.
However, I got to it while he wasn’t here and simply sliced it. I took one look at the crust that it formed on the outside and didn’t want that to get all soggy.
This is the photo I took of that great crust…
Grateful Day – My husband preparing our dinner. Also, grateful for when he does the dishes from time to time;)
What are you grateful for today?
Thank you for listening!