Sliced And Smoked Pork Roast
In my opinion a pork shoulder is usually served best when it is falling and slathered in BBQ sauce but since one only needs so much pulled pork leftovers in the freezer, I decided that this 9 pounder would be smoked and barbecued on the pellet grill to a sliceable 170°. It turned out just right, very tender with plenty of moisture all the way through and a beautiful smoke ring. Our side dish was Roasted Root Vegetable Candy, a delicious recipe by Ree Drummond.
A very simple and tender smoked pork roast- sliced
Author: Jack Freeman
Recipe type: Main
- 1 pork shoulder (7-9 lbs.)
- Freshly ground pepper
- Garlic powder
- Pre heat your Kuma Platinum SE grill to 225°
- Slice any excess fat off of the pork shoulder and pat dry with a paper towel.
- Season all sides of the shoulder with salt, pepper, and garlic powder.
- Place on the grill with the fat side up.
- Smoke for 8 hours
- Wrap the roast in aluminum foil and return to the grill until the center of the roast reaches 170° (total cook time will be around 1.5 hours per pound)
With the Grill, use your meat probe to monitor the temperature of the roast. Insert the probe into the center of the roast, plug it into the control board and push "probe" to see the internal temperature of the roast as you cook.