After 25 years of enjoying my delicious barbecued pork in the crock pot, Wayne (my husband) has taken over and mastered one of our favorite meals. It's fabulous! This is now the ONLY way we make our barbecued pork and I wouldn't change a thing! Although roasts are not in our food budget right now we're splurging a little this weekend for our family Super Bowl party.
Here's how to make our Oven BBQ Pork Roast...
First, he starts with a homemade dry rub and special flavoring. Next, he wraps the pork roast in foil and marinates overnight. Then, the following day, he cooks the roast very slowly in a moderate oven. (Similar to my crock pot method... which makes the house smell SO good all through the day. Yum!)
This morning we prepared the roast to marinate about 24 hours (just overnight is also fine) and tomorrow we will finish it in the oven. We also only use Boston Butt pork roast, learned that from my grandmother many years ago; it's perfect for BBQ pork!
To make our homemade dry rub, stir together the following ingredients...
1 - 1 1/2 c. light brown sugar, depending on the sweetness desired
2 tsp. paprika
1 tsp. garlic powder
1 tsp. each, salt and pepper
Measurements are for a 5 pound roast, add more or less if needed.
Before adding the dry rub, coat the entire roast with a few tablespoons of liquid smoke. Just pour it on and rub all over.
Next, coat every bit of the roast with the dry rub, pressing into the meat with your hands.
Wrap the roast in heavy duty foil and seal tightly. You can fold the edges like I did below or wrap like a tootsie roll. Make sure the foil is close to the roast so juices will keep it moist. Place in fridge overnight to marinate. You can also go ahead and place sealed roast in baking pan, as we did below, if you have enough room in the fridge. Now it's completely ready for the oven tomorrow morning!
Tomorrow morning we'll put the roast in the oven and cook for about 4 hours (45 min. per pound), at 350 degrees. Wayne originally thought it would take an hour per pound (this roast is a bit bigger than we usually have) but that was too long.
Here's the finished photo, with BBQ sauce added... mmmm, mmmm!
Submitted by Michelle Jones, Editor
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