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Filipino Smoked Roast Pork

Filipino Smoked Roast Pork

This smoked Filipino roast pork is cooked low and slow on the Masterbuilt Smoker for tender, juicy results. Studded with garlic, onion, and lemongrass, and paired with a tangy Filipino sasawan dipping sauce, it delivers lechon-style flavor without the whole hog.
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Course: Main Course
Cuisine: Filipino
Keyword: smoked
Prep Time: 30 minutes
Cook Time: 8 hours
Resting Time: 30 minutes
Total Time: 9 hours
Servings: 10 People
Author: Dad

Equipment

  • Masterbuilt Gravity Series Smoker Or Other Smoker
  • Knife
  • Cuttingboard
  • Mallet

Ingredients

  • 9 LB Bone-in Boston Butt Roast
  • 3 tablespoon Diamond Crystal Kosher Salt Estimated
  • 3 tablespoon Dad Dust Estimated (See Note for Recipe)
  • 3 tablespoon Black Pepper Estimated
  • 3 tablespoon Calamansi Liquid Seasoning Estimated
  • 2 Stalk Lemongrass
  • 10 Garlic Cloves
  • 1 White Onion

Instructions

Step 1: Prep the Roast

  • Score the entire outside of a 9 lb bone-in Boston butt. Season it liberally with Diamond Crystal kosher salt, Dad Dust, and black pepper. Rub with calamansi liquid seasoning to help the spices stick.

Step 2: Stud with Aromatics

  • Beat the thick part of lemongrass with a mallet and cut into chunks. Rough chop onion and prepare whole garlic cloves. Use a sharp knife to make holes in the roast and stud with garlic, lemongrass, and onion. Chill briefly in the fridge while setting up the smoker.

Step 3: Set Up the Smoker

  • Load the Masterbuilt Smoker with charcoal and wood chunks, light with a fire starter, and set to 180°F. Place a container to catch juices and position the roast in the center of the smoker.

Step 4: Smoke and Spritz

  • Spritz the roast with white vinegar every 30 minutes to keep it moist and enhance smoke flavor. Monitor internal temperature. Raise the smoker to 250°F as needed for time.

Step 5: Wrap and Finish

  • When the roast reaches 160–170°F, wrap it. Increase heat to 350°F to finish. Remove when internal temp reaches 180°F. Unwrap and rest for at least 30 minutes before slicing.

Step 6: Make the Sasawan Sauce

  • While the roast cooks, mix rough chopped tomato, garlic, ¼ cup soy sauce, ½ cup white vinegar, and calamansi seasoning. Add optional spicy peppers. Let it mellow until serving.

Step 7: Slice and Serve

  • Slice the rested roast, working around the bone. Serve with the tangy sasawan sauce and enjoy the smoky, tender lechon-style flavor.

Video

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