A homemade barbecue sauce gives this pork loin roast a flavorful, tangy coating. Serve the pork roast with coleslaw, potatoes, and corn on the cob, or choose your family's favorite sides and salads. It's a great choice for a rainy day.
A number of spices and herbs are required for the homemade sauce, but it is a very easy preparation. Just chop the onion and measure the seasonings for the delicious barbecue sauce. The pork is basted with the sauce during the last 30 to 45 minutes in the oven.
You could also make this with a pork butt or pork shoulder. See the tips and variations for instructions.
Related Recipe: Pork Loin Roast With Balsamic and Brown Sugar Glaze
- 1 pork loin roast, bone-in, about 5 pounds
- 1/2 cup chopped onion
- 2 tablespoons butter or vegetable oil
- 3/4 cup water
- 3/4 cup ketchup
- 1/2 cup cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon dried leaf oregano
- 3/4 teaspoon ground paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon fresh ground black pepper
- dash ground cloves
- Heat the oven to 325 F.
- Line a roasting pan with foil and place a rack in the pan.
- Place the pork roast on the rack and roast it in the heated oven for about 25 to 30 minutes per pound, or until it registers at least 145 F on a food thermometer, the minimum safe temperature for pork (USDA Guidelines).
- Meanwhile, make the barbecue sauce. Heat the butter or vegetable oil in a medium saucepan over medium-low heat; add the onion and cook until softened and translucent.
- Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, oregano, paprika, garlic powder, salt, dry mustard, black pepper and ground cloves, and mix well.
- Bring the sauce mixture to a simmer. Reduce the heat to low and simmer for about 15 to 20 minutes or until the sauce has reduced and thickened somewhat and the flavors are concentrated.
- Baste the pork roast with the barbecue sauce several times during the last 30 to 45 minutes of roasting time.
- Let the roast rest for 10 to 15 minutes before slicing.
Tips and Variations
- Substitute white vinegar for the cider vinegar.
- Add 1 teaspoon of liquid smoke to the sauce mixture.
- If you don't have a rack, scatter chunks of onions and carrots in the bottom of the foil-lined roasting pan and place the roast on the vegetables.
- When the onions are tender, add 1 clove of minced garlic and sauté for 1 minute longer. Omit the garlic powder and add the remaining sauce ingredients. Simmer for 15 to 20 minutes.
- Replace the pork loin with pork butt or pork shoulder and roast at 275 F for about 1 hour per pound, or until tender. Make the sauce and baste during the last 30 to 45 minutes of cooking time.