It’s been a while since I smoked a nice lean center cut pork roast, but I decided to take it in a slightly different direction this time. I usually do a sweeter rub, but will go with a more southwestern rub this time. I also typically use a milder wood, but this time am going with mesquite for a nice strong smoke flavor!
I created a new marinade for this occasion, and as always will inject the marinade into the roast to help make it nice and juicy. As those that follow my site know, I like to avoid the fatty and greasy Boston Butt, and use a lean cut to keep things on the healthier side. You can read more on that in my article, “Lean Pulled Pork ~ Good-bye Greasy Boston Butt“.
Mesquite Smoked Apple & Garlic Pulled Pork
- 2.5 boneless center cut pork roast
- 1 can (12 oz.) Frozen Concentrate 100% Apple Juice (No Water Added)
- 1 Tablespoon Garlic Powder
- 1/2 Tablespoon Onion Powder
- 1 teaspoon Black Pepper
- 1 Tablespoon sea salt
- 1 Tablespoon paprika
- 1/2 Tablespoon ground black pepper
- 1/2 Tablespoon onion powder
- 1/2 Tablespoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Mix together the marinade ingredients and thoroughly inject the pork roast. Place the pork roast into a plastic bag and pour the remaining marinade into the bag with the roast. Tie the bag shut with a twist tie and place the roast into a container (to avoid leakage), and marinate this for approximately 8 hours.
- Once the roast is completely marinated, remove the roast from the bag and discard the unused marinade.
- Mix together the spice rub ingredients and thoroughly rub the entire surface of the roast.
- Prepare your smoker and get it up to 260°F. Once the temperature is regulated, place the roast directly on the smoker grate, (fat cap side up).
- Cook the roast until it reaches an internal temperature of 195 to 205°F. This temperature is necessary for the roast to be tender enough to pull apart, or shred.
- Note: this will take about 7 hours to cook. To speed the process, read my article "The Texas Crutch".