Barbecue sauce and a variety of seasonings make this a flavorful and easy roast, cooked to perfection in the slow cooker. Serve the pork roast with potatoes or mac and cheese and your favorite side vegetables, or slice and serve in sandwiches with extra sauce.
You may use a boneless pork shoulder in this recipe as well, but add an hour or two to the cooking time.
- 1 large onion, sliced or coarsely chopped
- 1 tablespoon vegetable oil
- 1 boneless pork loin roast, about 2 to 3 pounds (not tenderloin)
- Salt and freshly ground black pepper
- 1/2 cup barbecue sauce
- 2 tablespoons brown sugar, light or dark
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce, low sodium
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground black pepper
- In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook for 3 minutes.
- If the roast is wrapped in netting, remove it. Sprinkle the roast all over with salt and freshly ground black pepper.
- Add to the onions and brown on all sides, about 8 to 10 minutes total.
- Transfer the roast and onions to the slow cooker.
- In a bowl, combine the sauce ingredients. Pour over the roast.
- Cover and cook on LOW for 5 to 7 hours, or until the roast is tender and thoroughly cooked. The minimum safe temperature for pork (according to foodsafety.gov) is 145 F.
- Remove the roast to a pan or platter.
- Skim excess fat from the sauce and pour into a saucepan. Bring to a boil on the stovetop and cook, stirring occasionally, until the sauce is reduced and thickened, about 4 minutes.
- Put the roast and sauce back in the slow cooker and keep warm until serving time.
- Slice and serve with potatoes and a side vegetable or serve in sandwiches with coleslaw.
Tips and Variations
- Replace the barbecue sauce ingredients with about 2/3 cup of purchased sauce.
You Might Also Like