Maple Sweet Money Pork Roast
Big Poppa’s Maple Sweet Money Pork Roast is a mouthwatering blend of sweet and savory flavors that will elevate any meal. This tender, juicy pork roast is generously seasoned with Big Poppa Smokers’ Sweet Money Rub, then glazed with rich, golden maple syrup for a perfect caramelized finish. Whether you’re hosting a family dinner, celebrating a holiday, or just looking to impress with an easy yet flavorful recipe, this pork roast delivers every time. Pair it with roasted vegetables or creamy mashed potatoes for a complete meal that’s as delicious as it is unforgettable.
Maple & Sweet Money Pork Roast
Big Poppa
-12
30 minutes
1-2 hours
American
Main Course
A sweet pork roast recipe that’s certain to be a favorite at the dining table
Hosting a dinner? Big Poppa’s Maple Sweet Money Roast recipe is sure to be a hit. This sweet pork roast satisfies the taste buds of even the pickiest eater. The blend of sweet and savory flavors along with a hint of smoke leave everyone begging for more.
Quick tip: Big Poppa Smokers Sweet Money Championship Rub is a great addition to any pork recipe. The sweet and salty blend compliments the natural flavors that are in pork.
Ingredients
- 1 Smithfield Boneless Center Cut Pork Loin
- 1-2 cups maple syrup
- 2-3 cups light brown sugar
1/2 cup Big Poppa Smokers Sweet Money Championship Rub
2 tablespoons Big Poppa Smokers Cuckoo Racha Chili Dust
Directions
- Preheat grill/oven to 275F
- Remove pork loin from packaging
- Coat all sides of pork loin with a generous amount of maple syrup
- Season all sides with a generous coating of Big Poppa Smokers Sweet Money Rub, pat rub into the meat so it sticks
- Sprinkle brown sugar onto all sides, pat rub into the meat so it sticks – your goal is to create a sort of crust of sugar and seasoning
- Add a light dusting of Big Poppa Smokers Cuckoo Racha Chili Dust (to taste) on top/bottom
- Place in grill/oven
- Pull meat off of cooker when the internal temperature reads 140-145F, if you allow the meat to rest before slicing, the internal temp from residual heat should rise to 145F
- Let the meat rest for 5-7 minutes – will allow the meat to retain moisture
- Slice into 3/4″ pieces and serve
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