Smoked Stuff Porkloin Roast

Looking to get stuffed on a budget?

Let’s make a stuffed pork loin roast using a quick box stuffing, some veggies and a fresh pork loin roast.

Well before you get judging the boxed stuffing you have to try it. This is a super basic stuffing recipe and you can make your own from scratch but if you’re in a pinch this is a perfect for this easy recipe needs and easy to keep a box on hand.

WANT TO ADD MORE STUFFING FLAVOUR?

You can completely change it up by adding:

•chopped apples

• raisins • fresh herbs

• even dried cranberries

• walnuts

WHAT PELLETS SHOULD YOU USE?

I’m a big fan of versatility and the Pit Boss Competion Blend pellets are perfect for that. But if you want to bring out a bolder flavour choose hickory.

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HOW TO PREP THE PORKLOIN

Ideally you will need a 2-3lb cut of Porkloin but any Porkloin roast can work. Take a sharp knife and butterfly cut the pork about 1” thick. You want to think of opening it like a trifold flyer to make a flat 1” thick cut of pork.

RECIPE - SMOKED STUFFED PORKLOIN ROAST

TOOLS NEEDED

- kitchen string

- kitchen knife

- frying pan

- spritz bottle

INGREDIENTS

- 1 2lb cut of porkloin

- 1 box Stuffing Mix

- 2 tbsp olive oil (or butter)

- 1/2 onion diced

- 2 stalks celery chopped

- 3/4 cup chicken stock

- BBQ Rub (I used Pit Boss Kansas City BBQ & Apple Bourbon)

- peach or apple juice (for spritz)

DIRECTIONS

1. In a small frying pan sauté olive oil, onion and celery until the onions are translucent.

2. Add the stuffing pouch and chicken stock and mix. Remove from heat once evenly mixed. Let cool.

3. Preheat Pit Boss grill to 250F.

4. Butterfly the Porkloin roast to a 1” thick single slab of pork. Tenderize the pork for more evenness and flattened surface.

5. Spook room temp stuffing mix onto the pork and roll into a pinwheel.

6. Tie pork roast with a butchers knot or evenly spaced tied string 1- 1 1/2” apart.

7. Season the roast with a bbq rub of your choice. I used Pit Boss Kansas City BBQ & Apple Bourbon for this cook and I loved it.

8. Smoke the roast for 2-4hours until the internal temperature of your roast meets a minimum of 150F.

9. If you want to spritz the roast (I do), wait at least 2 hours into the cook before doing so. Spritz the roast every 30-45 min after if you wish.

10. Once your roast reaches 150F internal remove from your grill and rest at least 20 minutes before slicing and serving your roast.

11. Enjoy your feast.

    
    

SERVING SUGGESTIONS

This roast is best served with mashed potatoes, gravy and some fresh vegetables.

The final roast result, resting before serving.

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