It's Barbecue Season: Smoked Pork Roast

Smoked pork roast can be done in a smoker, or on the grill with a few smoking chips. Soak the wood chips in water for an hour, then strain them out and place in an aluminum can with holes poked in the sides. Cover top of can with foil and set deep into the charcoal or next to the gas burner. *

This 5 lb loin roast was rubbed with spices and olive oil, then smoked on low heat for 4 hours with hickory wood chips.  Baste with barbecue sauce every hour.  Pork should be cooked to an internal temperature of 160F.

Grilled veggies are easy with aluminum foil! Place veggies on a greased double-layer of foil.  Top with another greased double-layer, then fold the edges tightly to seal.

Summer veggie bake: zucchini, yellow squash, red bell pepper, and onion, with olive oil and salt and pepper. 

Soft veggies only need about 30 minutes on low heat, flipping once.

Slow cooking a pork roast is so rewarding because the meat turns out so juicy compared to other cooking methods.  Spend only a few minutes on prep, then just turn and baste hourly.  Check with a meat thermometer, then carve and serve with extra barbecue sauce. 

*(more on smoking next time)

I didn't eat the onions, but they add a lot of flavor so I cooked them in anyway. Garlic is an appropriate substitute.