Oven-Barbecued Pork Roast Recipe

Name: Oven-Barbecued Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Place the roast in a large Dutch oven and pour the sauce over the roast.
5
Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
6
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.
7
Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
8
Delicious!

646

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Oven-Barbecued Pork Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Barbecued Pork Roast

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