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Combine all ingredients for the rub in a small bowl and stir. Pour the olive oil into the bowl last and mix until a paste forms.
Rub the paste on all sides of the pork roast and let it marinate in the seasonings while your smoker preheats.
Preheat your smoker to 225 degrees F.
Place the seasoned roast directly on the smoker or place in a roasting pan and then on to the smoker if you would like to preserve the drippings for a pan sauce (instructions for pan sauce at the end of the post).
Smoke until the internal temperature of your roast reads 142 degrees F. Remove from the smoker, cover loosely with foil, and allow to rest for 15 minutes. During this time, the carryover cooking will bring the roast up to the desired 145 degrees F internal temperature.
To make a pan sauce from the drippings, place your roasting pan on your stove over low heat. Pour 1/2 cup of white wine into the pan and heat, stirring vigorously with a wooden spoon to loosen any browned pieces from the bottom of the pan.
Reduce heat to simmer and slowly stir in the salted butter. Sprinkle in black pepper to taste.
Slice your pork roast against the grain into 1/2 inch thick slices and drizzle with the pan sauce.