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Pork Roast Barbecue

 Pork Roast Barbecue
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.
10-12 ServingsPrep: 2-1/2 hours + chilling Bake: 1 hour


  • 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


  • 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.
  • 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. Yield: 10-12
  • servings.

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Pork Roast Barbecue (continued)

Nutritional Facts: 1 serving (1 slice) equals 181 calories, 6 g fat (2 g saturated fat), 66 mg cholesterol, 455 mg sodium, 4 g carbohydrate, trace fiber, 26 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.