PORK ROAST BARBECUE

Pork Roast Barbecue image

We live in the foothills of the Great Smoky Mountains and pork is a favorite here. I particularly like this recipe because it's prepared the day ahead and only needs to be reheated the next day.

Provided by Taste of Home

Categories Dinner

Time 3h30m

Yield 10-12 servings.

Number Of Ingredients 8

Ingredients

1 boneless rolled pork loin roast (3-1/2 to 4 pounds)
2 cups water, divided
2 teaspoons salt, divided
1 can (16 ounces) tomato puree
1 tablespoon each brown sugar, vinegar and Worcestershire sauce
1 teaspoon browning sauce, optional
1/4 teaspoon each pepper, ground mustard and hot pepper sauce
Sandwich buns, optional

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.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 455mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 26g protein.