Smoked Boneless Pork Roast
This juicy & tender pork sirloin is smoked in a chipotle-orange marinade. It's full of flavor and a recipe you'll want to make again and again!
Servings: 8
Calories: 189kcal
Cost: $15
Equipment
- Smoker
Ingredients
- 2-3 pound Boneless Pork Sirloin or pork loin
- 1/2 large Onion diced
- 3.5 ounces Chipotle Peppers in Adobo (half of a 7 oz can)
- 5 cloves Fresh Garlic
- 2 tablespoons Olive Oil
- 1 cup Orange Juice divided into two 1/2 cup portions
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/8 teaspoon Cinnamon
- 1/2 bunch Cilantro (stems and leaves)
- 1 orange sliced
Instructions
- Prepare the marinade. Chop onion into pieces and toss into the blender cup along with the chipotle peppers in adobo, garlic cloves, olive oil, 1/2 cup of orange juice (save the other half cup for later), cumin, salt, pepper, cinnamon, and cilantro. Pulse the marinade ingredients in your blender a few times to mix, but it does not need to be perfectly smooth.1/2 large Onion, 3.5 ounces Chipotle Peppers in Adobo, 5 cloves Fresh Garlic, 2 tablespoons Olive Oil, 1 cup Orange Juice, 1 teaspoon Cumin, 1 teaspoon Salt, 1 teaspoon Pepper, 1/8 teaspoon Cinnamon, 1/2 bunch Cilantro (stems and leaves)
- Place the roast in a gallon-size ziplock bag and pour the marinade over the meat. Close the bag and squish it around to evenly coat everything. Refrigerate for 2 hours or overnight.2-3 pound Boneless Pork Sirloin
- Preheat your smoker to 250° degrees. Take out a 9x13 pan. Rip off 2 sheets of aluminum foil a little longer than your pan. Lay them side by side, overlapping the edges by about an inch. Fold the edges over to create a seam that can trap the juices. Lay the foil pouch in your 9x13 pan, then dump the pork sirloin roast and the entire marinade into the pan on top of the foil. Insert your meat thermometer into the thickest part of your roast.
- Place on your smoker and smoke until it reaches an internal temperature of 145° F, about 1 1/2 to 2 hours.
- When the internal temperature reaches 145°F, take it off your smoker temporarily to add another 1/2 cup of orange juice around the roast. Slice an orange and lay the slices on top of the roast. Fold the sides of the foil up around the roast to seal it, adding another small sheet on top if needed to completely wrap it. Turn the smoker grill up to 350°F and place the pork roast back on until it reaches an internal temperature of 202-205F.--this may take another hour or more if your roast is larger.1 orange sliced, 1 cup Orange Juice
- Remove the roast from the smoker and let it sit on the counter, still covered in foil, for at least 30 minutes. This resting period is really important to allow the juices to redistribute so that the meat is tender, not tough. It will be hard to wait, but it's worth it!
- When the rest is finished, decide how you want to eat the roast and either slice the meat or pull it apart. Enjoy!
Video
Notes
1. Marinate is Non-Negotiable
Pork sirloin doesn’t have the internal fat that protects cuts like pork shoulder, so moisture has to come from outside the meat. Even a quick 2–4 hour marinade makes a noticeable difference. 2. Smoke at a Low Temperature.
Lean cuts love gentle heat. This recipe uses 250°F, but you could even go down to 225°F. 3. Use a Mild Wood.
I use a general hardwood pellet blend for this recipe, but apple wood, pecan, or cherry would also be great choices. A mild wood highlights the natural sweetness of the pork without overpowering it. 4. Keep it Moist.
We add more orange juice to the roast partway through the cook, but keep an eye on it and add even more as needed. You do not want to let your roast dry out! We also enclose the pork with a foil wrap at an earlier temperature (145°) than other smoked meats to keep the meat as tender as possible. 5. Try this marinade with other cuts of pork.
Try it with pork shoulder, pork tenderloin, or even pork chops. 6. Don't have a smoker?
Toss your marinated meats in a slow cooker and cook them low and slow that way--it would be fabulous!
Pork sirloin doesn’t have the internal fat that protects cuts like pork shoulder, so moisture has to come from outside the meat. Even a quick 2–4 hour marinade makes a noticeable difference. 2. Smoke at a Low Temperature.
Lean cuts love gentle heat. This recipe uses 250°F, but you could even go down to 225°F. 3. Use a Mild Wood.
I use a general hardwood pellet blend for this recipe, but apple wood, pecan, or cherry would also be great choices. A mild wood highlights the natural sweetness of the pork without overpowering it. 4. Keep it Moist.
We add more orange juice to the roast partway through the cook, but keep an eye on it and add even more as needed. You do not want to let your roast dry out! We also enclose the pork with a foil wrap at an earlier temperature (145°) than other smoked meats to keep the meat as tender as possible. 5. Try this marinade with other cuts of pork.
Try it with pork shoulder, pork tenderloin, or even pork chops. 6. Don't have a smoker?
Toss your marinated meats in a slow cooker and cook them low and slow that way--it would be fabulous!
Nutrition
Calories: 189kcal | Carbohydrates: 7g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 640mg | Potassium: 543mg | Fiber: 2g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 2mg
