Smoking a pork roast in the oven is a great way to infuse smoky, savory flavor into the meat. While you won’t achieve quite the same depth of smoke flavor as with an outdoor smoker, oven smoking allows you to enjoy deliciously smoked pork even when the weather doesn’t permit outdoor cooking.
Many home cooks prefer pork shoulder or pork butt for smoking because the ample fat and connective tissue become deliciously tender after low and slow cooking. A bone-in pork shoulder roast usually weighs 6-8 pounds.
Equipment Needed
To smoke a pork roast in the oven, you will need:
- Roasting pan or Dutch oven
- Roasting rack
- Wood chips, pellets or saw dust – Mesquite, hickory, apple, cherry, pecan, etc.
- Aluminum foil
- Meat thermometer
- Oven mitts
Prepare the Pork Shoulder
Start with a high-quality, bone-in pork shoulder roast, ideally around 6-8 pounds. Leave the fat cap intact, as this will baste the meat as it cooks. Rinse the pork and pat it dry with paper towels. Let it rest at room temperature for 30 minutes before cooking.
Season the Pork
Season the pork all over with a dry rub. Good options include:
- Brown sugar
- Paprika
- Garlic powder
- Onion powder
- Dried oregano
- Dried thyme
- Ground cumin
- Chili powder
- Ground mustard
- Salt
- Pepper
Rub the spices all over the pork, coating it evenly on all sides. Wrap the pork in plastic wrap and refrigerate for at least 1 hour, or up to overnight. This allows the flavors to penetrate into the meat.
Prep the Wood Chips
Soak 1 cup of wood chips in water for at least 30 minutes. Drain, then wrap them in an aluminum foil pouch. Poke several holes in the foil to allow smoke to escape. Good wood choices include hickory, mesquite, cherry, apple, or pecan.
Smoke the Pork Roast
Preheat your oven to 225°F. Place a roasting rack inside a roasting pan or Dutch oven. Put the drained wood chips in foil packet on one side of the pan.
Place the seasoned pork roast on the rack, fat side up. Insert an oven-safe meat thermometer into the thickest part of the roast, taking care that the probe does not touch bone.
Roast the pork for approximately 1-1.5 hours per pound, until it reaches an internal temperature of 200°F. This long, slow cooking tenderizes the meat. Expect the total cooking time to be 6-10 hours.
Add more drained wood chips in foil packets as needed during cooking to maintain smoky flavor.
Baste the pork with the pan drippings every hour or so. You can also brush it with barbecue sauce during the last 30-60 minutes if you want a lacquered finish.
Remove the pork from the oven when the thermometer reads 200°F. Let rest for 30 minutes before carving.
Oven Smoking Tips
Here are some useful tips for smoking a pork roast in the oven:
- Avoid opening the oven door frequently, to prevent loss of smoke and heat.
- Use wood chips rather than chunks. Chips create more smoke.
- Try different wood types like hickory or apple to vary the flavor.
- Add foil-wrapped wood chips a few times during cooking to replenish smoke.
- Use indirect heat by placing roast on one side of pan, not directly over wood chips.
- Baste every 1-2 hours with pan drippings to keep the pork moist.
Serving Smoked Pork Roast
Sliced smoked pork shoulder is incredibly versatile. Pile it on sandwiches, nachos or baked potatoes, or dice it up for tacos, chili, soups, pasta sauce and more. Here are a few serving suggestions:
- Pulled pork sandwiches – Shred meat and toss with barbecue sauce.
- Carnitas tacos – Dice or shred pork and crisp it up in the skillet.
- Pasta with smoked pork ragu – Toss with penne, herbs and Parmesan.
- Smoked pork chili – Dice pork and add to your favorite chili recipe.
- Pork hash – Dice pork and potatoes and cook together in a skillet.
- Pork omelettes or scrambles – Add diced pork to egg dishes.
- Pork fried rice – Stir diced pork into fried rice.
Storing Leftover Smoked Pork
Properly stored, leftover smoked pork roast will keep for 4-5 days refrigerated. To store, allow the pork to cool completely, then refrigerate it in a sealed container. You can also freeze leftover pork for longer storage. Here are some tips:
- Refrigerate in shallow airtight containers for faster cooling.
- Use freezer bags, plastic wrap or aluminum foil to freeze pork.
- Freeze in portion sizes for easier thawing and use.
- Label packages with contents and date.
- Use smoked pork within 2-3 months for best quality.
- Thaw in the refrigerator, not at room temperature.
Frequently Asked Questions
What kind of wood should I use for smoking?
Good options include hickory, mesquite, apple, cherry, pecan and oak. Stay away from resinous woods like pine which can impart a bitter flavor.
Should I brine the pork before smoking?
Brining is optional but can help keep the pork moist. Dissolve 1/2 cup salt in 4 cups water. Submerge pork in brine 12-24 hours.
What temperature should I smoke the pork roast to?
Smoke pork shoulder or butt to an internal temperature of 195-205°F for maximum tenderness.
How long does it take to smoke a pork roast?
Plan for 1-1.5 hours of smoking time per pound. A 6-8 lb pork roast will take 6-12 hours at 225°F.
Can I use liquid smoke flavoring?
Yes, you can brush on or spray liquid smoke during the cooking process to boost smoky flavor.
Should I wrap the pork roast in foil while cooking?
Wrapping the pork roast in foil after it reaches an internal temperature of 160°F can help speed cooking and tenderize the meat.
Can I smoke a pork loin roast?
Yes, smoked pork loin makes wonderful roast sandwiches. Cook to an internal temp of 145°F.
Conclusion
Smoking a pork shoulder roast in the oven imparts incredible depth of flavor with minimal active cooking time. While oven smoking is less hands-on than true low and slow barbecue, it infuses pork with that same melty, smoky deliciousness. With the right technique and a little patience, you can enjoy fall-off-the-bone tender smoked pork roast straight from your home oven.