Boneless Pork Roast

If a whole pig roast is too much for you to undertake, how about a boneless pork roast? You can slowly cook it on a spit (rotisserie), in your Brinkman smoker, or even in your oven. Slowly smoking a boneless pork roast is likely the best flavored way to prepare it (of course that is my bias showing!), but there are other delicious ways to prepare it as well.

If you are smoking it, try to keep the temperature of the smoker at around 250 degrees (F) and plan on using a thermometer to make sure it has an internal temperature of around 160 degrees. Just keep in mind that you will need around 2-3 hours or so for slow smoking it.

As far as a recipe for your boneless pork roast, I love making a stuffed pork roast — especially a boneless pork loin. My favorite is to take a sharp knife and cut along the entire length of it to create a flap. Then continue cutting that so you are creating a spiral effect of unrolling the pork roast. By doing so, you have a large flat slab of pork. I put on it a layer of spinach, fresh basil, prosciutto, grated Romano cheese, thyme, and some fennel seed, and salt and pepper. Then I roll the entire boneless pork loin up very tightly and tie it with cotton butcher’s string (don’t use nylon string!!).

If oven roasting, I cook my boneless pork roast at 450 degrees for about 10 minutes, then turn the oven down to 250 for an hour or more until the internal temperature reaches at least 145-150 degrees. Then pull it out of the oven and let it sit for 10-15 minutes before slicing and serving.

If you are serving it sliced on a platter, the stuffed spiraled effect will look very nice. Serve it with a few sprigs of fresh thyme around it and enjoy!!

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