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Barbecue Pork Roast Recipe

Barbecue Pork Roast

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Barbecue Bonanza

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 72

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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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  • on August 01, 2010

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    Made this recipe last nite - very tender & moist...added bbq sauce (sweet baby ray's wrapped it in foil - cooked in oven as directed was wonderful...Served with sweet potatoes & scallions.....Paula ..Keep doing what you do best...
    Thanks.....

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  • on July 18, 2010

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    This marinade is simply wonderful. We had a small (3 pound boneless pork loin roast that just begged for some grill time. Did not add the celery seed (personal preference - replaced with 1/4 teaspoon of celery salt. We let the meat marinade for 2 hours and popped it onto the grill. Cooked at 325 degrees for about 1-1/4 hours and AMAZING. Juicy, tender.... Amazing flavors...... soooooo gooooood. Can't wait to make this again - and will certainly marinade longer next time!!!

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