Slow-Smoked Pastured Pork

Smoked Pastured Pork: A Homestead Favorite

I love bringing simple, nourishing, real food to the table—especially when it starts with clean, pastured meat raised right here at the homestead. And let me tell you, few things get my family gathered around the table faster than the savory, smoky aroma of slow-smoked pastured pork doing its magic in the smoker.

There’s something special about this recipe—besides the deep, rich flavor that can only come from good, honest ingredients. It’s comfort food with character: deeply satisfying, ridiculously versatile, and beautifully simple. If you’ve got a pork shoulder and a free afternoon, I promise this will be your new favorite way to feed a crowd.

Why Pastured Pork Is Worth It

Before we dive into the how-to, let’s talk about why pastured pork deserves a permanent spot in your freezer.

• Flavor that speaks for itself: Pork from animals raised on pasture (versus feedlots) has a depth of flavor that just can’t be faked. It’s richer, meatier, more complex—and when smoked low and slow? Absolutely divine.
• Nutrition you can feel good about: Pastured pork tends to be higher in essential nutrients like vitamin D, omega-3s, and healthy fats. And knowing it came from animals living as nature intended makes that plate even sweeter.
• Better for the land, better for us: Supporting pastured meats means supporting regenerative practices and cleaner ecosystems. Your fork is a powerful thing!

Looking for more delicious smoked meat recipes?  Try these:

• No-Brine Smoked Turkey
• Brined and Smoked Turkey
• Brined and Smoked Ham
• Easy Grass-Fed Smoked Brisket

Give Him a Smoker!

By the way, if you’re a wife reading this recipe and your husband has asked for or is considering purchasing a smoker, may I encourage you to LET HIM GET A SMOKER?  It’s the ultimate gift that keeps on giving, if you know what I mean.  

It’s a win-win: he smokes delicious meats; I prepare tasty sides.  I don’t know what it is about guys and smoking meat, but I am more than happy to oblige that hobby.  

We have the Daniel Boone model from Green Mountain Grills, which may be discontinued.  This one looks similar and is available on Amazon. There is also this brand, which is highly rated and raved about online.  Whichever brand or model you choose, my husband recommends a smoker powered by wood pellets.

How to Smoke Pastured Pork

Here’s how we do it—not fancy, just real.

1.  Start with one large pastured pork shoulder, Boston butt, or picnic roast.

2.  Then gather the rub ingredients:

• 2 tablespoons unrefined sea salt
• 1 tablespoon ground black pepper
• 1 tablespoon paprika

3.  Rub that goodness all over the pork. Don’t be shy—really get it into all the nooks and crannies.

4.  Next, fire up your smoker to 150°F and place the pork inside, fat side up. Give it about 30 minutes like that, then bump the temp up to 200°F. Let it smoke uncovered for 1.5 to 2 hours, until the internal temp hits between 145–160°F.

5.  Once it’s there, tuck that beautiful roast into an aluminum pan (fat side up again), and pour just enough water to cover the bottom of the pan. If you want to get fancy—you won’t regret it—use apple cider instead of water. Trust me.

6.  Crank your smoker up to 225°F and keep the pork going for another 4 to 5 hours, until it reaches 205–210°F internally.

7. Then pull it out, cover it, and let it rest for at least 15 minutes. That part’s important—let the juices settle so you get every bit of smoky, savory goodness.

What to Serve with Smoked Pastured Pork

This is backyard barbecue gold—so let it shine with sides that hold their own.  

A few favorites, pictured below, from left to right:

1. Paleo Bacon Broccoli Salad
2. Gluten-Free, Dairy-Free Cornbread
3. Home-Canned Green Beans
4. Savory Oven Roasted Potato Wedges
5. Creamy Paleo Broccoli Slaw
6. Charred Broccoli with Garlic
7. Creamy Gluten Free Pasta Salad with Veggies
8. Perfect Baked Potatoes
9. Paleo Classic Potato Salad
10. Maple Glazed Kale with Red Onion
11. Honey-Sweetened Apple Slaw
12. Coconut Oil Roasted Sweet Potatoes

Leftovers You’ll Actually Look Forward To

Smoked pastured pork is not just a one-meal wonder. The leftovers might be my favorite part!

Try these easy ideas:

• Whip up a farm-style breakfast with cheese and eggs in this Cheesy Ham and Egg Bake
• Toss shredded pork with eggs and sautéed greens for a hearty breakfast
• Toast leftover pork in a cast iron skillet and serve with fried eggs and crispy potatoes
• Layer it into a sandwich with homemade slaw
• Mix it into a pot of beans or stew
• Serve with beans, cauli rice, and plenty of toppings like avocado and pickled peppers for a fast lunch bowl

Honestly? It’s hard to go wrong. Make extra—you’ll be glad you did.

Ready to try it yourself? Grab some pastured pork, fire up your smoker, and let the magic happen. Your table—and your taste buds—will thank you.

If you try this recipe, I’d love to hear how it goes! Tag me @rootsandboots or shoot me a message. There’s nothing better than seeing real food come to life in your kitchen.

Smoked Pastured Pork

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• Author: Kathleen | Roots & Boots

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Description

Smoky, tender, and full of real-food flavor—this smoked pastured pork is a homestead favorite. Rubbed with sea salt, pepper, and paprika, then slow-smoked to perfection, it’s ideal for feeding a crowd or stocking up on leftovers.

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Ingredients

Scale 1x2x3x

• 1 pastured pork shoulder, Boston butt, or picnic roast

For the rub:

• 2 tablespoons unrefined sea salt
• 1 tablespoon ground black pepper
• 1 tablespoon paprika

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat smoker to 150 degrees F.
2. Combine 2 tablespoons unrefined sea salt, 1 tablespoon ground black pepper, and 1 tablespoon paprika to make a rub.
3. Rub pork all over with this mixture.
4. Place pork in the smoker, fat side up.
5. Increase smoker temperature to 200 degrees F.
6. Smoke pork uncovered for 1.5-2 hours, aiming for an internal temperature of 145-160 degrees F.
7. When pork has reached 145-160 degrees F, transfer to an aluminum pan, keeping the meat fat side up.
8. Pour water over the roast to cover the bottom of the pan.  Optional, for greater flavor: use apple cider instead of water.
9. Increase somker temperature to 225 degrees F and smoke the pork for another 4-5 hours or until the internal temperature reaches 205-210 degrees F.
10. Remove pork and allow to sit for at least 15 minutes, still covered, before serving.

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Notes

Slow-smoked pastured pork brings unbeatable flavor, nutrition, and real food values to your table—perfect for cookouts, picnics, and backyard barbeques.