Best Bbq Roast Pork Recipes

BBQ ROAST PORK

Steps:

• Preheat the oven to 325 degrees F.
• Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
• BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
• Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
• Remove the pork from the oven and let rest for 10 minutes before slicing.

TANGY BBQ PORK ROAST (CROCK POT)

Steps:

• Combine all ingredients except roast and buns in the slow cooker.
• When well mixed, add roast.
• Cover, Cook on high for 6-7 hours.
• Remove roast.
• Shred the meat and return it to the sauce.
• Mix again and then I drain the excess liquid so the meat mixture is not too runny.
• Serve on buns.

LEFTOVER PORK ROAST BBQ WRAP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
• Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

BBQ HAWAIIAN STYLE PORK ROAST

Steps:

• Mix together dressing, pineapple juice from can, brown sugar & soy sauce.
• Marinate Pork Roast in ingredients from step 1.
• Place pineapples in separate plastic bag with a little marinade.
• Marinate minimum 4 hours to overnight in fridge.
• Remove from fridge, let rest 1 hour or until room temperature.
• Grill at medium heat on BBQ for 1 hour, turning as needed.
• Remove from BBQ, cover loosely with tin foil for 15 minutes.
• Simmer leftover marinade for 10 minutes.
• Grill pineapple slices until lightly charred.
• Slice Pork Roast at your desired thickness.
• Serve with pineapples & marinade.
• Side dish of corn on cob, rice pilaf or steamed broccoli is nice.
• ENJOY!

ROAST PORK BELLY TOASTS WITH BLOOD-ORANGE BBQ SAUCE AND PICKLED RED ONION

Steps:

• Cook the pork belly:
• Preheat the oven to 325°F. With a very sharp knife, score the fat of the pork belly into 1/2-inch diagonal lines starting at one corner; repeat going the opposite direction to create a 1/2-inch cross-hatch pattern. Season very generously with salt and pepper on both sides of the pork.
• Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan. Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly. Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours.
• To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish. Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items.
• Make the pickled red onions:
• Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve. Add the sliced onion and let sit at room temperature for at least 1 hour (or refrigerate at least overnight and up to 1 week).
• Make the BBQ sauce:
• In a small saucepan over medium heat, warm the oil. Add the fennel, shallot, and salt. Cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the sugar, vinegar, bay leaf, star anise, and juice. Raise the heat to bring the mixture to a boil, then reduce to a simmer and cook until sauce has thickened enough to coat the pork and reduced by two thirds, about 20 minutes. Set aside.
• Assemble the toasts:
• When ready to serve, heat the broiler. Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds. Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped. Place one piece of pork on each toast; top with a little more sauce, pickled red onion, fennel fronds, and a pinch of flaky sea salt.

SLOW COOKER BBQ PULLED PORK ROAST RECIPE

Steps:

• Combine all ingredients except roast in the slow cooker. Add the roast. Cover, cook on high for 6-7 hours. Remove the roast. Shred the meat, and return it to the sauce. If desired, thicken the sauce by simmering on the stovetop. Great for making sandwiches or using in other recipes. The sauce is good on rice, too.

BBQ SHREDDED PORK BUTT ROAST

Steps:

• Rinse and pat dry roast.
• Place in crock pot.
• Season to taste.
• Cover with 1 bottle bbq sauce.
• Cover and cook on low 8-10 hours or on high 6-7 hours (until meat fork tender/ falls apart).
• Carefully remove meat from crockpot- place in large baking pan; shred with two forks (removing any bone or fat).
• Pour out all but one cup liquid from crockpot; return meat to crockpot.
• Cover with second bottle bbq sauce,.
• Mix well; re-heat if necessary.

REAL BBQ PORK ROAST (PLUS HOW TO CHEAT, TWICE)

Steps:

• Prepare the brine solution and let it cool.
• Trim any surface fat from the roast.
• Place the roast in a large zip-lock bag and add the brine.
• Seal the bag and place it in a bowl to catch any drips.
• Refrigerate at least 24 hours, 48 hours is mo better.
• Turn the bag every 6 hours.
• After 48 hours prepare the rub.
• Grind the cumin seeds, chili powder, and peppercorns in a spice mill.
• Mix the cumin, pepper, sugar, paprika, salt, and chili powder in a medium bowl.
• Now you have a choice.
• Barbecue it or cheat and cook it in an oven or a crock pot.
• Whichever you decide preheat to 225°F.
• Remove the roast and discard the brine.
• Thoroughly dry the roast with paper towels.
• It's called a rub, so rub it hard and well, work it into the meat.
• When it is completely covered, if there is any rub left rub that into the roast 'til the spices are all used.
• Place the roast on the top rack of the smoker and place presoaked hardwood (Alder, Apple, Cherry, Hickory, Mesquite or whatever turns you on) on the coals.
• Talk with friends and sip a nice ale as you check the cooker temperature.
• Adding charcoal and fresh wood to maintain 225°F (Go easy on the wood. It's far better to under smoke and end with a delicate flavor than achieve a flavor too strong to be enjoyed).
• Cook for 10-12 hours.
• If you choose to cheat, place the roast in a crock pot,set on low and cook for 10-12 hours.
• If you opt for the oven, place the roast in a pan and roast it for 10-12 hours.
• Note; If you choose to use the smoker the juices will drop into the water basin. If you use a crock pot or oven you will have to drain the juices fairly regularly. I heated the nozzle of my nylon turkey baster and squeezed it to make the hole flatter and smaller, the thin juices don't dribble out so easily.
• Each works well but with the charcoal cooker you get smoked meat and the fun of being forced to sit around with friends drinking ale and watching the coals. The cooking of food should be as much fun as the eating of it.
• When done let it cool to handling temperature.
• Cut, chop, or shred the meat into bite sized servings.
• Mix the vinegar, hot sauce, and sugar.
• Add salt and pepper to taste.
• Toss vinegar mix with the meat.
• Reheat and serve. Great with a garden salad and a baguette to soak up the juice.