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My mom was telling me about eating one of the best pork roasts ever when she was a child. I think my grandma made it. She said they just cooked the pork roast in the oven and it had Garlic slivers and covered with Greek Seasoning like Cavender's.  So I have cross hatched a Pork Butt skin up, covered with olive oil, salt, pepper, garlic, onion powder, and Cavender's Greek Seasoning and threw it into my smoker at 275. I plan to slow cook it in there (no wood) until I get internal temps near 180,  then finish it off at High Heat in the oven to get burnt skin. I'll let you know how it goes. Technically not "smoking" but using my SM045 vs heating up my house! Photos to follow!

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@jay1924 posted:

Sounds great. Bet you get some smoke flavor anyway.

Jay, my smoker is pretty clean so there was no noticeable smoke flavor. The Roast was actually amazing though. Very juicy, tender, with a nice crunchy outer layer. The Greek spices brings out a delicious herb flavor. I almost couldn't stop eating it!

It was in my SM045 at 250 for about 6 hours then I started cranking it up to 275 then 300 in order to play catchup.  It then went into the oven at 350 for about 1 hour then cranked up to 425 with Convection Bake to crisp up the skin for about 10-15 minutes. Started at 11am, finished at 7pm. Internal temp was just at 175-180.

Next time I will marinate it over night and get some better penetration of the flavor, and start it earlier so I don't have to rush it at the end. And I'll apply a heavier coat of Greek Seasoning.

I Used Cavender's All Purpose Greek Seasoning. I do note it contains MSG, plus 5 other spices not identified.



Images (2)
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Last edited by Flyingman

Jay, I bought several of these pork shoulders or butts? and I'd say in the 8lb range. Has a large bone down the middle. Mine had skin on one half which I left on and just cross=hatched it with a knife. It was truly a delicious pork roast, plenty of leftovers.

I suppose some added smoke flavor wouldn't hurt but smoke usually dominates the flavor so that is why I didn't use wood.

We love lamb chops done in a similar fashion, with typical Mediterranean type seasoning.

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