| Level: | Easy |
| Total: | 17 hr 10 min |
| Prep: | 10 min |
| Inactive: | 12 hr |
| Cook: | 5 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons chicken bouillon
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon cooking oil
- 1 (4 to 5-pound) Boston butt, boneless
Instructions
- In a small bowl, mix together the bouillon, garlic powder, and pepper to create the rub. Next, squirt the pork roast with some oil and liberally apply the rub to all sides of the roast. Cover the pork roast and let it sit overnight in the refrigerator.
- Preheat your smoker using pecan wood to 225 degrees F.
- Place the roast into the smoker and cook for about 4 hours. Remove the roast from the smoker and wrap it tightly in aluminum foil. Place the pork roast inside a 225 degree F oven until the internal temperature reaches 200 degrees F. Remove the roast from the oven and let it rest for 5 to 10 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 498 |
| Total Fat | 33 g |
| Saturated Fat | 11 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 46 g |
| Cholesterol | 161 mg |
| Sodium | 639 mg |
Reviews
I used bobby’s flay pork roast rub. My husband said it looked good now the real test is when I cook it on xmas day.
This roast was so salty! I had a hard time getting the rub to stick after oiling the roast. I think mixing the rub with the oil would have gone on easier.
I wanted to try something different in the smoker but this wasn’t the right recipe.
I wanted to try something different in the smoker but this wasn’t the right recipe.
my wife said this was the best pork roast she ever had and couldnt get over how good it was. only modification I made was I cooked it in the oven the whole time.
this summer i will do it in the smoker for sure.
this summer i will do it in the smoker for sure.