SMOKED LOIN END PORK ROAST | ALL AMERICAN COOKING

Spring is here, it is time to get your smoke on!

What do you do for an Easter meal? A lot of people do ham, smoked salmon, prime rib, or a smorgasbord of delicious foods. A beautiful pork roast is always an option, but let’s do it a little different… why? Because Don’t Eat Boring Food, that’s why!

Locally sourced loin end pork roast is a great cut of meat that gives you some rib bones as well as a portion of the tenderloin, and a great way to cook this is low and slow on the smoker! Give it a good spice rub - like the one I used here - and smoke it until the internal temperature reaches 145F, cover it with foil and let it rest for 15 minutes, slice in half, cut the loin end away from the bone, slice and enjoy! Don’t forget to use your inner animal instincts to tear that meat away from the bone end for a rustic and delicious way to finish off your feast! Have a Happy Easter, and Don’t Eat Boring Food!

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