BARBECUE PORK ROAST IN OVEN RECIPES

Name: Oven-Barbecued Pork Roast
Prep time: 1 d
Cook time: 2 h
Total time: 1 d 2 h
Yield: 6-8 serving(s)
Ingredients: 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

OVEN-BARBECUED PORK ROAST RECIPE - FOOD.COM

Oven-Barbecued Pork Roast Recipe - Food.com 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.

Total Time 26 hours

Prep Time 24 hours

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

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!

Nutrition Facts : Calories 549.1, FatContent 21.8, SaturatedFatContent 7.8, CholesterolContent 194.9, SodiumContent 505.1, CarbohydrateContent 17.8, FiberContent 2.1, SugarContent 10.2, ProteinContent 67.2

BARBECUED PORK ROAST RECIPE | MYRECIPES

Barbecued Pork Roast Recipe | MyRecipes image

Provided by Holly Clegg

Total Time 2 hours 0 minutes

Prep Time 25 minutes

Cook Time 1 hours 20 minutes

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

1 (3-pound) boneless, rolled pork loin roast
3 large garlic cloves, thinly sliced
1 teaspoon pepper
1 teaspoon dried thyme leaves
1 onion, sliced
Vegetable cooking spray
½ cup fat-free chicken broth
½ cup cider vinegar
1 (6-ounce) can tomato paste
¼ cup lemon juice
2 tablespoons light brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
½ teaspoon paprika
Garnishes: lemon wedges, Italian parsley

Steps:

Trim any excess fat from roast. Cut deep slits in roast, using a paring knife; insert garlic slices. Stir together pepper and thyme; rub over all sides of roast, and set aside.
Sauté onion in a nonstick skillet coated with cooking spray over medium heat until tender. Stir in chicken broth and next 7 ingredients; bring to a boil, stirring constantly. Remove from heat.
Place roast in a lightly greased large Dutch oven; pour sauce over roast.
Bake, covered, at 350° for 1 hour and 20 minutes or until a meat thermometer registers 170°. Let stand 15 minutes. Slice and serve with sauce; garnish, if desired.

Nutrition Facts : Calories 364 calories, CarbohydrateContent 11 g, CholesterolContent 105 mg, FatContent 19 g, FiberContent 1.5 g, ProteinContent 36 g, SaturatedFatContent 6.9 g, SodiumContent 363 mg

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