Traeger Pork Pot Roast

How to cook a pork pot roast on a Traeger

A good pot roast can be made with any pork roast cut, though economical cuts like pork loin, pork shoulder or sirloin (aka neck) are ideal for braising and slow cooking. 

The pork roast is seasoned with dry rub, and then smoked for a short time. This helps to seal in the juices, and allows the smoke flavor to start to develop. This step is actually optional, if you are pushed for time you can skip it, but it really helps with getting that good authentic smoke flavor into your roast pork.  

The smoked pork roast is then slow-cooked with the vegetables in a deep roasting pan or Dutch oven. You can also use a tin foil pan and cover with tin foil. 

The meat should braise in the liquids for several hours until it is fork tender.

Making Gravy for Pot Roast

You can serve the pot roast with the pan liquid as a sauce with no further work. However, I love a thick rich gravy, and it is so easy to make from the pan liquid, and can be done while the meat is resting. 

When the pork roast has finished cooking, remove the meat and vegetables to a separate dish, cover tightly with foil and allow the meat to rest for at least 10 minutes. 

To create a thick rich gravy, make a cornstarch slurry with cold water, and stir it in to the pan liquid. This can be done on the stove top if it is easier. Stir continuously while it thickens. If you need more liquid you can add stock or water.

Traeger Pork Pot Roast Recipe

Yield: 6 Servings

Traeger Pork Pot Roast

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours 20 minutes

How to cook a pork pot roast on a Traeger.

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Ingredients

Meat

• 3lb (1.4kg) pork loin roast

Rub Ingredients

• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Vegetables

• 2 cups cubes potatoes
• 2 cups of chopped onions
• 1 cup apple, peeled and cubed

Braising liquid

• 2 cups chicken stock
• 1 cup of white wine
• 1 tablespoon thyme

Gravy

• 3 cups of pan liquid
• 3 tablespoons cornstarch
• 1/3 cup cold water

Instructions

1. Preheat the Traeger to 180°F (85°C) degrees.
2. Combine all the rub ingredients on a plate, and rub into the pork roast, ensuring good coverage.
3. Place pork on Traeger grill, and smoke for 1 hour.  
4. While the meat is smoking, prepare the vegetables and roasting pan. Cut potatoes and apple into ~1 inch cubes, dice the onions.
5. Mix braising liquid ingredients together in a large jug or bowl. 
6. Remove the smoked pork roast from the grill and increase the temperature to 275°F (135°C).
7. Place meat and vegetables into Dutch oven or roasting pan. Pour braising liquid over the meat, and cover with lid or tin foil. 
8. Cook pork roast in the Traeger at 275°F (135°C) for 4-5 hours until the roast is fork tender.
9. Remove meat and vegetables from the roasting pan, cover with tin foil and allow to rest for 10 minutes.
10. Mix cornstarch and cold water into a slurry and stir it in to the pan liquid. This can be done on the stovetop if it is easier. Stir continuously while it thickens. If you need more liquid you can add stock or water.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 330Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 729mgCarbohydrates: 46gFiber: 5gSugar: 12gProtein: 14g