• 10servings
  • 180minutes
  • 181calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless rolled pork loin roast (3-1/2 to 4 pounds)

  2. 2 cups water, divided

  3. 2 teaspoons salt, divided

  4. 1 can (16 ounces) tomato puree

  5. 1 tablespoon each brown sugar, vinegar and Worcestershire sauce

  6. 1 teaspoon browning sauce, optional

  7. 1/4 teaspoon each pepper, ground mustard and hot pepper sauce

  8. Sandwich buns, optional

Instructions Jump to Ingredients ↑

  1. Pork Roast Barbecue Recipe photo by Taste of Home 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 11-in. x 7-in. baking dish.

  2. 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.

  3. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 1 hour. Serve on buns if desired. Yield: 10-12 servings.


Send feedback