Dry, moderate heat cooks a pork roast to tender perfect; barbecue sauce adds moisture and sweetness to the meat.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together paprika, garlic, sugar, ground mustard, and salt in a small bowl. Rub spice mixture all over pork. Cover pork with plastic wrap. Refrigerate at least 3 hours (up to overnight).

    Advertisement
  • Preheat oven to 300 degrees. Transfer pork to a roasting pan. Roast until an instant-read thermometer inserted into thickest part of the meat registers 170 degrees and pork pulls away easily with a fork, about 6 hours. Transfer pork to a cutting board; let rest 10 minutes.

  • Set roasting pan over two burners of the stove. Add 1/2 cup water; bring to a boil. Cook, stirring with a wooden spoon to loosen browned bits, until reduced by half, about 3 minutes; reserve for barbecue sauce.

  • Using two forks, shred warm pork into a large bowl. Add half the barbecue sauce, and stir to coat. Spoon pork onto bottom halves of rolls; top with more sauce, and sandwich with tops of rolls.

Reviews (7)

14 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
03/05/2010
This recipe is very good but we all found it much too salty. My recommendation is to cut back on the amount of salt. Next time I will try 1 teaspoon in place of the 3 tablespoons.
Rating: Unrated
01/27/2009
I'm trying this recipe out tonight. Hope my man likes it.
Rating: Unrated
10/20/2008
You might want to skip the barbecue sauce on this. I made this last year and everyone raved but most liked it better withought the sauce. Stephanie Lish
Advertisement
Rating: Unrated
04/16/2008
I wonder how many minutes a pound that you cook this for,anyone know??? I'm gonna do it for about 20 mins. per pound and see what happens...We'll eat some time tonight!! Karen
Rating: Unrated
04/10/2008
Here's the rest of the directions: Combine all except juices in med. saucepan over med. heat. Simmer, stirring occasionally, until sugar dissolves
Rating: Unrated
04/10/2008
From the magazine article: 56 oz. tomato puree, 1 c spicy brown mustard, 1/3 c plus 1 tbsp packed dark brown sugar, 1/4 c cider vinegar, 2 garlic cloves, crushed, coarse salt, 1/2 tsp cayenne pepper, pan juices from pork, freshly ground black pepper. Combine all except juices in med. saucepan over med. heat. Simmer, stirring occasionally, until sugar dissolves
Advertisement
Rating: Unrated
02/17/2008
Anyone have the barbeque sauce recipe mentioned?