Barbecue Pork Roast


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Recipe Courtesy of

54321 Based on 4 Reviews

Servings: 8-10 servings
Prep Time: 30 min
Cook Time: 2 hours 30 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 teaspoon pepper
1/2 teaspoon celery seed
1 teaspoon salt
1 teaspoon prepared mustard
3 teaspoon lemon juice
2 tablespoon cider vinegar
2 tablespoon honey
1/4 cup soy sauce
1/4 teaspoon Worcestershire sauce
1   (4 pound) pork loin roast
2   cloves garlic, minced
1 cup Paula Deen’s Original BBQ sauce

Directions

In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic.  Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin.  Seal and marinate in refrigerator for at least 4 hours (preferably overnight). 

Remove roast from bag, place in a roasting pan, and discard marinade.  Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature of 160 to 170 degrees F.  Serve with Paula Deen’s Original BBQ sauce.

Show: Paula's Home Cooking/Jan/Feb 2006 issue
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Reader Comments:

54321

Paula your personality and your cooking Are second to none your are down to earth my wife and myself and my daughter enjoy your show . Ty for being real

By Mike D on October 22, 2011

54321

Hi Paula my wife and I love your cooking and Your personality you are down to earth your Cooking is excellent too

By Anonymous on October 22, 2011

54321

Hello Paula, I have watched your success over the years ! I just bought a pressure cooker and I am not sure how to use it. Could your please guide me on some recipes for spare ribs, beef and vegetables and pork and vegetables for our dinner some night. Many thanks....Pat Preet. P.S. I serve your brocolli casserole often around around here as it has been a great hit and the kids love it too !

By Pat Preet on May 26, 2011

54321

I loved the bbq pork roast it is the best ever my sister is jessica burke she is 23 she watchs you ll the time an trys to cook everything she loves you!!

By Haley Burke on January 11, 2011

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