Best Pork Roast Barbecue Recipes

SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE

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.

DRY-RUB BARBECUE PORK ROAST

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.

CROCK POT COLA BARBECUE PORK ROAST

Steps:

• Cut all visible fat from roast, put in crock and cook 12 hrs (You could set this to cook all night) on low.
• Note: I pour a soda over the roast to give it a little extra flavor.
• Remove meat from crock and drain all juice from crock.
• Shred meat and return to crock add 1 bottle barbecue sauce and cola and cook 5-6 hrs more.
• MAKES A LOT!
• Freezes great.

SLOW-COOKER HONEY BARBECUE PORK ROAST WITH CARROTS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork in slow cooker. In small bowl, mix remaining ingredients except carrots; pour over pork.
• Cover; cook on Low heat setting 6 to 7 hours.
• Place carrots around pork. Increase heat setting to High. Cover; cook about 30 minutes longer or until carrots are crisp-tender.
• Remove pork from slow cooker to cutting board; cut into slices. Place pork on serving platter; top with sauce and carrots.

DR PEPPER BARBECUE PORK ROAST

Steps:

• In a bowl, combine Dr Pepper, Worcestershire, vinegar, garlic, bouillon, mustard, chili powder and red pepper flakes. Save 1/2 cup of this for sauce.
• Place meat and onions into crockpot and pour the remaining sauce over the meat (NOT the reserved 1/2 cup sauce).
• Cover and cook on LOW for 10-12 hours or on HIGH for 5-6 hours; Transfer to serving platter and let 'settle' 10 min, before slicing.
• While the meat 'settles', in a small pan combine reserved 1/2 cup sauce, catsup and butter; Heat through; this is your 'gravy'.
• NOTE: never use the diet version of any soda for this recipe; the artificial sweetner breaks down badly when heated and will ruin the meal.

BARBECUE ROAST PORK WITH FRUITY SWEET AND SOUR SAUCE

Steps:

• Preheat oven to 190°C.
• Mix Marinade ingredients together. Tomato puree, soy sauce, 1 tsp vinegar, honey, brown sugar, 5 spice, garlic, chilli and seasoning, coat the joint and marinate for an hour.
• Baste Pork and Roast for 1 3/4 hrs, basting occasionally.
• Sauté the onions and garlic in both oils until softened.
• Add the fruit,2 1/2 cups water, sugar, vinegar, ketchup and seasoning.
• Simmer for 10 minutes.
• Mix cornflour and tbsp water to runny mixture.
• Pour cornflour mixture into sauce, stirring until thickened.
• Simmer for another 5 minutes.
• Keep warm.
• When meat is ready take out and rest on a plate.
• Pour meat juices into a pan, warm and add cooked potatoes, coat and heat.
• Slice meat adding any juices to the potatoes.
• Serve with mixed vegetables eg carrots, broccoli and red cabbage for colour variety.

ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE

Steps:

• 1. Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to the pan and swirl to coat. Add the onion and garlic; saute 5 minutes, stirring constantly.
• 2. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until the plums break down adn the sauce thickens, stirring occasionally. Discard the cloves and anise. Set aside 2 1/2 cups to serve with the pork.
• 3. Preheat oven to 450°.
• 4. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to the pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add the pork to the pan; saute 7 minutes, turning to brown on all sides.
• 5. Transfer the pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove the pork from the oven. Turn the pork over; coat with an additional 1/2 cup plum sauce.
• 6. Roast 10 more minutes or until a thermometer inserted in the thickes portion of the pork registers 135°. Remove from the pan; let stand 10 minutes. Slice crosswise. Serve with the remaining plum sauce.

ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE

Steps:

• 1. Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise. Preheat oven to 450°. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides. Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.

PORK ROAST BARBECUE

Steps:

• Place roast in a heavy 5-qt. roaster or Dutch oven. Combine 1 cup water and 1 teaspoon salt; pour over meat. Cover and simmer for 2 hours. Drain, reserving 1 cup broth. Cool roast for 15 minutes. Cut into thin slices; place in an 11x7-in. baking dish. , In a small saucepan, combine tomato puree, sugar, vinegar, Worcestershire, browning sauce if desired, pepper, mustard, pepper sauce, remaining water and salt and reserved broth. Bring to a boil; cook and stir for 3 minutes. Pour over meat. Cover and refrigerate overnight, turning the meat once. , Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 1 hour. Serve on buns if desired.

ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE

Steps:

• 1. Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise. 2. Preheat oven to 450°. 3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides. 4. Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.

SLOW-COOKER HONEY BARBECUE PORK ROAST WITH CARROTS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork in slow cooker. In small bowl, mix remaining ingredients except carrots; pour over pork.
• Cover; cook on Low heat setting 6 to 7 hours.
• Place carrots around pork. Increase heat setting to High. Cover; cook about 30 minutes longer or until carrots are crisp-tender.
• Remove pork from slow cooker to cutting board; cut into slices. Place pork on serving platter; top with sauce and carrots.