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.
Ingredients
Scale
- 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
Instructions
- Preheat smoker to 150 degrees F.
- Combine 2 tablespoons unrefined sea salt, 1 tablespoon ground black pepper, and 1 tablespoon paprika to make a rub.
- Rub pork all over with this mixture.
- Place pork in the smoker, fat side up.
- Increase smoker temperature to 200 degrees F.
- Smoke pork uncovered for 1.5-2 hours, aiming for an internal temperature of 145-160 degrees F.
- When pork has reached 145-160 degrees F, transfer to an aluminum pan, keeping the meat fat side up.
- Pour water over the roast to cover the bottom of the pan. Optional, for greater flavor: use apple cider instead of water.
- 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.
- Remove pork and allow to sit for at least 15 minutes, still covered, before serving.
Notes
Slow-smoked pastured pork brings unbeatable flavor, nutrition, and real food values to your table—perfect for cookouts, picnics, and backyard barbeques.
