This smoky pork roast is a backyard barbecue classic that delivers deep, savory flavors with every bite. Seasoned generously with a blend of garlic salt, paprika, and celery salt, the meat develops a flavorful crust while remaining juicy and tender inside. The slow-smoking process over hickory wood infuses the pork with a rich, aromatic essence that pairs beautifully with the sweet-tart apple and lemon baste. Ideal for weekend gatherings or special family dinners, this dish requires patience but rewards you with a restaurant-quality centerpiece. Serve it sliced against the grain for maximum tenderness, accompanied by coleslaw or cornbread to soak up the delicious juices.
Pork Roast Barbeque
Description
This smoky pork roast is a backyard barbecue classic that delivers deep, savory flavors with every bite. Seasoned generously with a blend of garlic salt, paprika, and celery salt, the meat develops a flavorful crust while remaining juicy and tender inside. The slow-smoking process over hickory wood infuses the pork with a rich, aromatic essence that pairs beautifully with the sweet-tart apple and lemon baste. Ideal for weekend gatherings or special family dinners, this dish requires patience but rewards you with a restaurant-quality centerpiece. Serve it sliced against the grain for maximum tenderness, accompanied by coleslaw or cornbread to soak up the delicious juices.Ingredients
Directions
-
Mix the garlic salt, black pepper, paprika, and celery salt together to create the rub.
-
Press the spice mixture firmly into the surface of the pork roast, ensuring even coverage.
-
Let the roast stand at room temperature for about an hour to allow the flavors to penetrate.
-
Prepare a charcoal grill for indirect cooking by filling a chimney starter with briquettes and hickory chunks.
-
Once the wood is blazing, dump the coals onto one side of the grill and place a water pan on the opposite side.
-
Place the pork roast over the water pan, close the bottom vents 3/4, and keep the top vent fully open.
-
Mix the apple juice and lemon juice to create a basting spray.
-
Smoke the roast for 30 minutes, then rotate it 180 degrees and spray with the baste mixture.
-
Continue rotating and basting the roast every 30 minutes for three hours, adding soaked hickory chunks as needed.
-
After three hours, add more hot coals and hickory chunks to maintain the heat and smoke.
-
Check the internal temperature; if it has reached 140 degrees, rearrange the grill for direct heat by placing the water pan in the center and coals on either side.
-
Place the roast over the water pan, open the bottom vents fully, and turn the roast every ten minutes while spraying liberally with baste until done.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 5.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the pork reaches a safe internal temperature before serving. Use a meat thermometer for accuracy.
If marinating the meat longer than an hour, refrigerate it until ready to cook, then bring it to room temperature before grilling.
Hickory chunks provide a strong smoke flavor; adjust the amount based on your preference for smokiness.
Keep a spray bottle handy for frequent basting to maintain moisture and build flavor on the crust.
