Smokin' Pork

For Christmas this year Jeremy and I got ourselves an electric smoker. For two weeks we've been smoking anything we can get our hands on. It's been delicious!

The main course for Christmas dinner, ever since we moved to the farm, has been meat from an animal we raised or that Jeremy hunted. We've had leg of lamb, elk roast, ham and beef roast. This year it will be a pork roast - smoked of course. We did a trial run last weekend because we are still new to smoking and don't want to flub up Christmas dinner. The roast turned out a little dry and too spicy for my taste. I adjusted the recipe and time in the smoker. We are ready to make the spectacular roast for Christmas dinner. Here is the recipe (with adjustments if you don't have a smoker).

Smoked Pork Roast

1 t ground coriander

1 t black pepper

1 t oregano

1 t garlic powder

1 T celery salt

1/4 c brown sugar

1 T cumin

1 T paprika

2 T mustard

1 7lb roast

Preheat smoker to 250 F or oven to 300 F. Mix all dry ingredients thru paprika. Rub roast with mustard and then sprinkle with spices.

If smoking - Smoke roast until internal temp is 170 F. Preheat the oven to 300 F. Wrap roast in two layers of foil and cook in oven until internal temp is 190 F. Remove from oven. Pour off juices. Re-wrap and let rest for 30 minutes before cutting.

If baking - Place roast in a roasting pan and in the oven. Bake until internal temperature is 190 F. Remove from oven and let rest for 30 minutes before cutting.