Smoked Pork Recipe

On Sundays I like to be productive.

I find it difficult to start my work week without my house clean, laundry done and fridge stocked.

We usually cook a big chunk of meat on Sundays. This weekend, Colin found a recipe to make pork with our smoker. It’s a lengthy process – but well worth it in the end!

The recipe can be found on The Food Network’s website, but Colin gave it his own twist.

First you need to find a pork roast. We got a good deal on one at Sobey’s. Gateway Meat Market in Dartmouth usually has some on sale as well.

The recipe calls for 3 steps before you smoke the pork, marinade, glue and dry rub.

We made the marinade and let it sit in the fridge for 12 hours.

2 cups cider vinegar
1 cup corn oil (we used olive oil instead)
1 can pineapple concentrate
1/4 cup salt
1/8 cup paprika
1/8 cup Worcestershire sauce
1/8 cup white pepper
1 chicken bouillon cube (dissolved in 2 tbs water)

Take the pork out of the marinade and pat dry with paper towel. Next, apply a light coat of the ‘glue’ which is honey and yellow mustard mixed together. This helps the rub stick.

The dry rub goes on now, and let me tell you.. you may be tempted to eat it with a spoon – it’s THAT delicious.

3/4 cup sugar
1/2 cup salt
1/3 cup black pepper
1/4 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 teaspoon ground cumin
1 teaspoon ground sage


If you have a smoker, set it to 225-250 degrees F and add apple and hickory wood chips to the charcoal.

Be careful not to over-smoke. Use a meat thermometer and constantly check the temperature. Use leftover marinade to baste every hour. When the inside temperature has reached 200 degrees F, remove and let stand for 15 mins before slicing.

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