Pork Roast Barbecue Recipes

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BARBECUE PORK ROAST



Barbecue Pork Roast image

Tender pork that's roasted with barbecue spices and sauce.

Provided by Paula Deen

Categories     Country Cooking     entertaining     healthy

Time 4h

Yield 8-10

Number Of Ingredients 12

1/2 teaspoon black pepper
1/2 teaspoon celery seed
1 teaspoon salt
1 teaspoon mustard
3 teaspoons lemon juice
2 tablespoons cider vinegar
2 tablespoons honey
1/4 cup soy sauce
1/4 tablespoon Worcestershire sauce
1 (4 lb) pork loin roast
2 cloves minced garlic
1 cup Paula Deen BBQ Sauce

Steps:

  • In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
  • Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 °F for 2 to 2 1/2 hours, or to an internal temperature of 160 to 170 °F. Serve with Paula Deen's Original BBQ sauce.

BARBECUED PORK LOIN



Barbecued Pork Loin image

The cooking time for pork depends on the thickness of the meat; roast until an instant-read thermometer inserted in the thickest part registers 155 degrees.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 10

1 can tomato sauce, 14 1/2 ounces
1 small onion, minced (about 1/2 cup)
1 clove garlic, minced
1 tablespoon plus 2 teaspoons dark-brown sugar
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
Salt and fresh ground pepper
1 1/2 pounds boneless pork loin, tied
1 tablespoon canola oil

Steps:

  • Preheat oven to 450 degrees. Make the barbecue sauce: In a medium bowl, stir together tomato sauce, 1/4 cup water, onion, garlic, sugar, vinegar, mustard, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
  • Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over pork. In a medium ovenproof skillet, heat oil over medium-high heat. Place pork in skillet, and sear on all sides until golden brown, about 8 minutes total. Remove from heat, pour off excess fat from skillet, and carefully pour some of the barbecue sauce over pork, covering completely.
  • Transfer skillet to oven. Cook, basting every 15 minutes, until juices run clear, about 45 minutes; meat should register 155 degrees on an instant-read thermometer. Transfer pork to a cutting board; cover and let rest about 10 minutes, then slice thinly and serve with remaining barbecue sauce.

SLOW COOKER PULLED PORK BARBEQUE



Slow Cooker Pulled Pork Barbeque image

Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.

Provided by Belinda Carter McDowell

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h10m

Yield 8

Number Of Ingredients 9

2 cups chopped celery
1 onion, chopped
1 cup barbeque sauce
1 cup ketchup
½ cup water
1 teaspoon garlic powder
1 teaspoon chili powder
salt and ground black pepper to taste
1 (4 pound) pork shoulder roast

Steps:

  • Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
  • Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g

SLOW-COOKED PORK BARBECUE



Slow-Cooked Pork Barbecue image

You need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. -Connie Johnson, Springfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 5h15m

Yield 10 servings.

Number Of Ingredients 6

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 cup cola, divided
1 cup barbecue sauce
10 sandwich buns, split

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.

Nutrition Facts : Calories 410 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 886mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein.

GRILLED PORK ROAST



Grilled Pork Roast image

"We enjoy the mild mustard flavor of this juicy, tender pork roast," says Myra Innes of Auburn, Kansas. "With a little advance preparation, tis roast is simple since it creates no dirty dishes, and I get the rest of the meal ready while it cooks."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 10

2/3 cup canola oil
1/3 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 to 2 tablespoons ground mustard
1 to 2 teaspoons pepper
1 teaspoon salt
1 boneless pork loin roast (2-1/2 to 3 pounds)

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight. , Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

Nutrition Facts :

DRY-RUB BARBECUE PORK ROAST



Dry-Rub Barbecue Pork Roast image

Sweet, savory and smoky barbecue flavor doesn't have to come out of a bottle, as this recipe proves. Dig around among your spices and condiments, and it's likely you can whip together this dry rub without running to the store. The method is equally easy-just don't skip the butter basting step halfway through. It adds lots of flavor, moisture and helps the roast to brown. Once your roast is cooked, you've got enough pork to feed a full house, whether you want to serve it on a bun, shred it for tacos or just serve it sliced with extra barbecue sauce on the side!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 13

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon packed brown sugar
1 tablespoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper (cayenne)
1 boneless pork center loin roast (about 2 1/2 to 3 1/2 lb), trimmed of visible fat
2 tablespoons butter, melted

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan.
  • Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, and let stand 10 minutes. Cut pork into slices; serve with barbecue sauce, if desired.

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 100 mg, Fiber 0 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 2 g, TransFat 0 g

OVEN-BARBECUED PORK ROAST



Oven-Barbecued Pork Roast image

This recipe can also be made in a crock pot! The cooking time is only estimated, it will vary slightly depending on the size and cut of your pork roast, I have made this using pork shoulder and it was really good. Plan ahead the roast needs to marinade for up to 24 hours. This is good served with French fries or roasted potatoes. If you are using a roast that is larger than 3 pounds you might want to double the sauce ingredients but keep the garlic and onion amounts the same.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT2h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (3 lb) boneless pork roast (can use a 4-pound roast)
8 large garlic cloves (sliced in half)
2 tablespoons seasoning salt
black pepper
1 teaspoon dried thyme (or to taste)
1 large onion, sliced (or use 2 medium onions)
2 tablespoons fresh minced garlic
2 teaspoons dried chili pepper flakes (optional or to taste)
1/2 cup chicken broth
1/2 cup cider vinegar
1 (6 ounce) can tomato paste
1/4 cup lemon juice
2 -4 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon paprika

Steps:

  • Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
  • In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
  • Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
  • Place the roast in a large Dutch oven and pour the sauce over the roast.
  • Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
  • Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
  • Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
  • Delicious!

SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE



Slow Cooked Pork Roast with Homemade Barbecue Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 36

1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Emeril's Original Essence
1 tablespoon salt
1 teaspoon cayenne pepper
Homemade Barbecue Sauce, recipe follows
10-12 Sandwich Buns, for serving
Classic Coleslaw, for serving, recipe follows
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Emeril's Bayou Blast
2 teaspoons ground mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
One 6-ounce can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
3/4 cup mayonnaise, homemade or store-bought
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/8 teaspoon cayenne pepper
3 cups shredded green cabbage (about 1/2 head)
3 cups shredded red cabbage (about 1/2 head)
1 yellow bell pepper, finely diced
1 large carrot, shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley leaves

Steps:

  • Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.
  • Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
  • Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)
  • Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
  • Set aside to cool before serving.
  • Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
  • Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
  • In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
  • Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.

CHOPPED PORK BARBECUE



Chopped Pork Barbecue image

Provided by Janet Bukovinsky

Categories     lunch, roasts, main course

Time 6h

Yield Eight to 10 servings

Number Of Ingredients 10

1 pork loin roast, 4 to 5 pounds
1 medium onion
1 cup cider vinegar
3/4 cup ketchup
1/2 cup Worcestershire sauce
3 tablespoons dry mustard
1/4 cup honey or brown sugar
1 teaspoon salt
1 teaspoon Tabasco sauce
2 garlic cloves, minced

Steps:

  • Place the pork loin, fat side up, in a roasting pan. In a medium bowl, combine the remaining ingredients and pour over the roast. Cover and marinate in the refrigerator for at least three hours.
  • Preheat the oven to 325 degrees. Remove the pork loin from the refrigerator, uncover and roast for about two-and-a-half hours, or until a meat thermometer placed in the middle of the roast registers 170 degrees.
  • Remove the roast from the oven and let stand for 20 minutes. Then chop the meat coarsely and mix with any remaining sauce. To serve, mound on soft rolls and top with coleslaw.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 616 milligrams, Sugar 9 grams

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