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Barbecue Pork Roast Recipe

Barbecue Pork Roast

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Average Rating:

Total Reviews: 74

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  • on April 29, 2013

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    Very good. I made it but omitted the celery seed since I didn't have any. I marinated a 2 pounds of roast overnight. I did set aside some of the marinade to cook down instead of using bbq sauce. It was so tender, and much moister than the tenderloin which is what I usually prepare. My husband and teenage girls all loved it.

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  • on September 24, 2012

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    loved it tasty:

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  • on May 28, 2012

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    The recipe calls for a "pork loin roast" and I would strongly recommend a BONELESS one. Tried a center cut bone-in roast and wouldn't use that again. Marinade is excellent!

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  • on April 11, 2012

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    I love this recipe, however I did it my own way. Instead of marinating the meat, I add all of the ingredients to my slow cooker, including the bbq sauce and 1/4 cup of water. Also used 1 fresh lemon instead of lemon juice. Cook on low all day and it comes out tender and juicy!!! Cook this 1-2 times a month!!!!

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  • on January 24, 2012

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    I didn't have lemon juice on hand so I substituted pineapple juice and am very happy with how it turned out.

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  • on November 28, 2011

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    Very tender meat. I did add the bbq sauce at the end because the marinade had a slightly bitter aftertaste. I think I did not add enough honey.

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  • on July 04, 2011

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    EXCELLANT, oh my it is wonderful. The best pork roast I have ever cooked, juicy and tender. Did it on the grill in a roasting pan and added a little water in the bottom of the pan and at the end removed the top to complete. Perfect!!

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  • on April 03, 2011

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    I made this and let it marinate overnight. Instead of pouring the marinade off I put everything into a crock pot and let it cook for about 8 hours. After it cooked I poured the marinade off. It was so tender I pulled the entire roast apart using only 2 forks. I then added BBQ sauce and served this as pulled pork sandwiches. Wonderful flavor.

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  • on August 30, 2010

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    My girl friend is not much of a meat eater, particularly pork, but after she had her first piece she had another and then another. I seared the 21/2 lb. pork loin roast about 5 minutes on all sides and bbq with in-direct heat at 350 for 45 minutes. Checked the internal temperature for 160F and tented the roast for 10 minutes before serving. Wonderful!

    Mike

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  • on August 26, 2010

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    I have made this twice now and it was delicious both time. The first time I followed the recipe to a T but the second i was out of both the soy sauce and celery seed. For the soy sauce I used a watered down Teriaki sauce and for the celery seed i used a little ground dill seed and it was still great. I think that from now on I will use the dill instead of the celery though since I'm not a big celery seed/salt fan. Wonderful recipe though and it will be used often in my kitchen.

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