Barbecue Pork Roast

Main Courses, Pork, Southern / Thursday, November 13th, 2008

I first made this Barbecue Pork Roast last summer, while we were packing for the Eternal Move of ’08. I opened the freezer, expecting an icy plastic tundra of popsicles and edamame, but underneath the boxes and bags, there it was: an eight-pound pork loin. Something to eat that was neither fast food nor peanut butter. So, I thawed it, marinated it overnight and roasted it the next day while we packed. For those two hours, the house smelled like Sunday lunch at Grandma’s, with the tiniest amount of effort from us.

If your schedule starts getting a little hectic, and you need dinner to go on autopilot, give this roast a try. It’s incredibly versatile. I love the slices on their own, but Jeff eats them with biscuits and eggs for breakfast and piles the slices on sandwiches for lunch.

The marinade adds a surprising amount of flavor to the pork, so give it a taste before you add any barbecue sauce. Unless it’s Jack Daniel’s® Barbecue Sauce, because we support the local recipe.

Barbecue Pork Roast

From Paula Deen’s “The Lady & Sons Savannah Country Cookbook”

  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 3 teaspoons lemon juice
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 (4-pound) pork loin roast
  • 1 cup BBQ sauce
  1. In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic.
  2. Place pork loin roast in a large plastic resealable bag, and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
  3. Preheat oven to 325 degrees F.
  4. Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin for 2 to 2 1/2 hours, or until the internal temperature registers 160 to 170 degrees F on an instant-read thermometer. Serve with BBQ sauce.

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5 thoughts on “Barbecue Pork Roast

  1. AH, a little JD in the sauce! Tennessee nectar. While you are “doctoring” the pork, try some in your baked beans. Beautiful piece of meat.

  2. You had me until the 2-2.5 hours cooking. Damn, why isn’t there anything that can be cooked for 11 hours or 15 minutes. That’s what I need, instantaneous or cooked to hell and back.

  3. Sounds delish! I made a pork roast last week with a simple glaze made from grainy mustard and melted apple jelly with a little fresh rosemary and garlic stirred in for good measure. It also made the house smell fantastic!

  4. OMGoodness…I’m going to make this sometime this weekend…looks so yummy and sounds really easy. If I love it, I’ll post it on my blog as well. Thanks!

  5. If you cook pork loin to anything above 150 degrees you will get a very dry, chicken-breast-broiler-like meat. Yet you will be satisfying those safety nuts who add a fudge factor just in case. Sear first, with grill or frying pan, to lock in flavor, then reduce heat so as not to burn sugars (in this case honey). The flavors in this recipe sound wonderful! If you want juicy use the above recipe with a Boston butt and low heat (250 degrees) over 4 hours instead. More fat that tenderizes the meat as it cooks.

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