Any ideas for a Pork Roast?

Discussion in 'Pork' started by mythmaster, Jul 27, 2010.

  1. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I wanted to try something different so I picked up a 4.5 lb. pork roast.  I'm thinking that I'll smoke it with Hickory and leave it in a pan since they produce so much juice.  I want to slice it or chunk it so I guess that I should only take it to 160*.  Also, I'd like to add some potatoes to it at some point but I don't know when.  I don't think it will need much seasoning either -- maybe I'll stick some garlic slices in it and hit it with some salt and CBP.

    When should I add the potatoes?

    Should I cover it with foil at some point?

    Should I add some liquid in the tray?

    Any suggestions are greatly appreciated!
     
  2. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Just in case you didn't know what I was talking about -- it's not a tenderloin or a butt roast.  Don't ask me why it's labeled "Country Style Ribs".  I've always just called this a Pork Roast and cooked them the same way that I would a pot roast.

    [​IMG]
     
  3. Yup...no rib in there.  Sounds like you're your smoking it in a pan to retain ALL juices and the fat.  Am I right?  Almost crockpot style to finish off, it sounds.  My only concern would be those potatoes, which need to reach 210 degrees to get done.  Am I wrong on that?

    However, the whole idea of it sounds delicious.  Some red potatoes that absorb the meaty flovor...MMMM, mmm.
     
    Last edited: Jul 27, 2010
  4. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    You are correct on both accounts.  I don't expect this thing to take very long, so I'll probably put the potatoes in at the start (I'm using Russets, peeled and quartered).  I might throw some stock in there so they don't dry out before the juices start flowing.  I'm just wondering if I should cover it or not at some point.  It seems like that would help the potatoes cook faster.

    I guess I'll just wing it -- if they don't look like they'll come up to temp by the time the roast does, then I'll cover it.

    I'll start a new thread with Q-view tomorrow when I do this if anyone is interested.
     
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    That's a chunk of pork butt, the heel end after pork steaks have been removed.  You can cook it like a roast to 160° or to 205° to pull it.
     
  6. dauntless

    dauntless Meat Mopper

    I did one similiar last week, rubbed it down the night before, wrapped it in bacon, and took it to 160. Came out amazing! All in al in took a little over 4 hrs at 230-240.
     
  7. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Thank you, pops.  I wasn't sure where it came from, I just knew where it *didn't* come from.  I'm going to cook it like a roast.  If the potatoes don't get done then I can just put them in the oven for a few minutes.

     
    Bacon is always a good idea!  I don't have any right now, but I'll remember that for the next one.  Thank you.
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Looking forward to the qview. [​IMG]
     
  9. shamong9

    shamong9 Fire Starter

    Please keep us posted.  I am looking forward to trying something new. Ribs and pork butt are great, but the family whats something new.
     
    Last edited: Jul 28, 2010

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