Ingredients
Dry Rub:
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1 (3 to 4-pound) pork loin
Strawberry BBQ Sauce:
- 2 tablespoons canola oil
- 1/2 small red onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- Kosher salt and freshly ground black pepper
- 2 cups strawberries, tops removed, roughly chopped
- 1/4 cup brown sugar
- 1 1/2 cup ketchup
- 1/4 cup water
- 1/2 cup strawberry nectar or mixed berry nectar
- 1/4 cup strawberry jam
- 1 tablespoon dry mustard
- 1 tablespoon Worcestershire sauce
Directions
Preheat the oven to 325 degrees F.
Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
Remove the pork from the oven and let rest for 10 minutes before slicing.
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By terarose
illinois
on April 24, 2012
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It was sooo good! I was hesitant making the sauce because it called for strawberries BUT i was plesantly surprised! I added a little cayenne pepper to my sauce since I didn't have jalepenos and it turned out just fine. Sweet and savory at the same time with a kick on the end (:
By Fuzzy Jack
Chesnee, SC
on September 11, 2011
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There is a HUGE (100 ac.+ strawberry farm less than a mile from my house, so I will be making this sauce a lot. It works well on chicken and beef, I have even put it on hambergers.
By dcgardne
on August 08, 2011
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Always a hit with the crowd. My guests always appreciate the work put into the sauce with it's sweet, yet spicy taste. I prepare it just as the Neely's did on their show; grilling the last ten minutes after using their rub on the roast. I like to serve the sauce on the side for those who desire extra, which is almost always.
Read all 18 reviews