Oven-Barbecued Pork Roast

Oven-Barbecued Pork Roast

Time: 26 hrs


  • 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!

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