Smoked Herbal Pork Roast – Easy, Aromatic, and Smoky to Perfection

Smoked Herbal Pork Roast

Ingredients

(Serves 6–8)
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon coarse salt
1 (3- to 5-pound) pork picnic roast
Aluminum foil (for resting)

If you’re ready to branch out beyond ribs and brisket, this Smoked Herbal Pork is an easy and incredibly flavorful dish that brings something new to your smoker. Packed with the aromatic earthiness of oregano, basil, and thyme, this pork picnic roast becomes meltingly tender and infused with a rich, wood-smoked flavor that’s perfect for slicing or shredding.

Cooking Steps

1
Prepare the Pork Roast:
2
In a small bowl, combine all herbs, spices, and salt. Rub the mixture thoroughly over the entire pork roast.
3
Preheat the Smoker:
4
Set up your smoker with hickory or fruitwood (applewood and cherry are excellent for pork). Preheat to a low and slow 225°F–250°F.
5
Smoke the Roast:
6
Place the pork directly in the smoker. Smoke for 1 to 1¼ hours per pound, or until a meat thermometer reads 170°F in the thickest part of the roast.
7
Rest Before Carving:
8
Remove the pork and loosely tent it with foil. Let rest for 15 minutes before slicing to allow juices to redistribute.

Pro Tips:

1
Choose the right wood: Hickory is bold and savory, while fruitwoods like apple or cherry offer a milder, sweeter note that pairs beautifully with the herbs.
2
Don’t rush the smoke. Low temperature and patience are key to a juicy, flavorful roast.
3
Make it meal-worthy: Serve it with roasted root veggies, garlic mashed potatoes, or grilled corn on the cob.
4
Leftovers idea: Shred and use for smoked pork sandwiches, tacos, or pasta dishes throughout the week.