Pork Roast Barbecue
This tender pork roast is cooked with a flavorful barbecue sauce, combining tangy vinegar, ketchup, Worcestershire, and spices for a smoky, savory taste. Perfect for family gatherings or weekend barbecues, it offers a juicy, melt-in-your-mouth experience with a rich, tangy glaze.
Ingredients
Instructions
- Place the pork loin roast fat side up in a 13 x 9 x 2-inch baking pan and insert a meat thermometer without touching bone or fat.
- Combine water, vinegar, catsup, Worcestershire sauce, chopped onion, dry mustard, brown sugar, salt, crushed red pepper, and pepper in a bowl and mix well.
- Pour the sauce mixture over the roast.
- Bake uncovered at 325°F for 2 1/2 to 3 hours, or until the thermometer reaches 170°F, basting frequently with pan drippings.
- Remove from oven and let stand for 10 to 15 minutes before slicing.
- Serve the pork with the remaining sauce.
Tips & Substitutions
For a more flavorful roast, consider marinating the pork loin in the sauce mixture overnight. If you don’t have dry mustard, yellow mustard can work as a substitute, though the flavor will be slightly different. You can also add a splash of hot sauce to the sauce mixture for extra heat. This dish pairs beautifully with Jalapeno Cornbread Casserole.
Serving Suggestions
Slice the pork and serve it with the remaining sauce drizzled on top. It’s great alongside classic sides like coleslaw or baked beans. For a heartier meal, consider serving it with Bacon Cabbage Casserole, which complements the barbecue flavors nicely. A fresh salad can also add a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the pork in a baking dish with a bit of the sauce and cover with foil. Heat in a preheated oven at 325°F until warmed through, about 20-25 minutes. This will help keep the meat moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Roast Barbecue contains roughly 253 calories, with 5g protein, 47g carbohydrates, and 5g fat. It is an excellent source of vitamin C (63% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use other cuts like pork shoulder or pork butt. They may require longer cooking times due to their higher fat content, but they will also be very flavorful and tender when cooked properly.
What should I do if my pork roast is not cooking evenly?
If your pork roast is not cooking evenly, make sure it’s positioned in the center of the oven and that there's enough space around it for air circulation. You can also rotate the pan halfway through cooking to promote even browning and cooking.
How can I tell when the pork roast is done?
The best way to check if the pork roast is done is to use a meat thermometer. It should read 170°F in the thickest part of the meat. Additionally, the juices should run clear when pierced, indicating that it’s fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).