Barbecue Roast Pork with Fruity Sweet and Sour Sauce
Transform your next dinner into a show-stopping feast with this Barbecue Roast Pork with Fruity Sweet and Sour Sauce. Featuring tender, spice-rubbed pork shoulder or loin roasted to perfection and paired with a vibrant, tangy sauce made from pineapple juice, bell peppers, and onions, this dish strikes the perfect balance between savory and sweet. A hint of smoked paprika and brown sugar enhances the pork’s rich flavor while the silky sauce, thickened with cornstarch, delivers a satisfying glaze. Ideal for family meals or entertaining guests, this recipe delivers restaurant-quality barbecue right from your oven. Serve it with the sauce drizzled over the sliced pork or as a dipping companion – either way, it’s a flavorful highlight sure to impress! Perfect for those craving bold, sweet-and-tangy combinations.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder or pork loin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Brown sugar
- 2 tablespoons Oil
- 1 cup Pineapple juice
- 0.5 cup Ketchup
- 3 tablespoons White vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 cup Fresh pineapple chunks
- 1 cup Chopped bell peppers (red, green, or yellow)
- 0.5 cup Chopped onion
Instructions
Preheat your oven to 375°F (190°C).
Rub the pork shoulder or loin with salt, black pepper, smoked paprika, garlic powder, and brown sugar to create a flavorful crust.
Heat oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork on all sides until golden brown, about 3-5 minutes per side.
Transfer the skillet or roasting pan to the preheated oven. Roast the pork for about 60-70 minutes or until the internal temperature reaches 145°F (63°C). Let the pork rest for 10 minutes after removing it from the oven.
While the pork is roasting, prepare the sweet and sour sauce. In a small saucepan, combine pineapple juice, ketchup, white vinegar, and soy sauce. Bring to a simmer over medium heat.
In a small bowl, mix cornstarch and water until smooth. Gradually add this mixture to the saucepan, whisking constantly to avoid lumps. Cook until the sauce thickens, about 2-3 minutes.
Add pineapple chunks, bell peppers, and chopped onion to the sauce. Simmer for an additional 5 minutes, allowing the vegetables to soften slightly while remaining crisp.
Once the pork has rested, slice it thinly and arrange it on a serving platter.
Pour the sweet and sour sauce with the fruits and vegetables over the pork slices or serve it on the side as a dipping sauce.
Garnish with fresh herbs like chopped parsley or cilantro, if desired, and enjoy!
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 28.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
