Smoked Pork Roast

Sliced Pork Shoulder Roast

Smoked Pork Shoulder Roast (Pot Roast)As fall is upon us, dishes like stews, pot roasts, soups and chili become very common. This is recipe is an alternative to a traditional pot roast, and can use either Pork or Beef to cook it. Instead of pulling out a slow cooker, or turning the oven on, grab an aluminum pan and take it out to your smoker. In my case, a Big Green Egg.


  1. I like to start by sauteing the carrots in onions in a pan on the stove at medium-high heat. Toss the carrots every few minutes until you see some of the sides turn brown.
  2. Light your smoker and add a couple red oak wood chunks to the fire. If you don’t have red oak, you can always substitute post oak, or hickory. Set the grill temp to 275° F / 135° C using the vents to control the temperature or a blower system, like a Barb-B-Que Stoker.
  3. Prepare the aluminum pan by mixing the wine, broth, mushroom base, garlic and celery seed with the sprigs of Thyme and Rosemary. Pour into the pan.
  4. Liberally dust the roast with salt and pepper and place in the pan.
  5. Add the carrots and onions around the side.
  6. Cook the roast for 3-4 hours, or until the internal meat temperature on a Pork Shoulder Roast reaches 165° F / 73.8° C. Make sure to turn the meat over every 45 minutes to 1 hour so both sides are properly smoked and marinated in the juices.
  7. Let the meat rest for up to 30 minutes before slicing. Sliced Pork Shoulder Roast


3-4lb Pork Shoulder Roast or Beef Chuck Roast
1/4 Teaspoon of Celery Seed
1/2 Cup Red Wine (Any of your favorite!)
1 Tablespoon of Better than Bouillon Mushroom Base
3 cups Beef Broth
1 Onion, Chopped
1 Bag of Carrots
2-3 Fresh Sprigs of Thyme
2-3 Fresh Sprigs of Rosemary
2-3 Cloves of Garlic, minced
Kosher Salt
Black Pepper, Freshly Grounded


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