Oven Barbecued Pork Roast
Transform your dinner into a smoky, tender sensation with this irresistible Oven Barbecued Pork Roast. Featuring a perfectly seasoned pork shoulder, slow-roasted to fork-tender perfection, this recipe is a delightful blend of savory spices and tangy barbecue sauce. The secret lies in the low-and-slow cooking method, with the roast basted in a luscious barbecue glaze enriched with apple cider vinegar, brown sugar, and a hint of liquid smoke for an extra depth of flavor. The final touch? A quick blast at higher heat to caramelize the glaze, adding a sticky, golden finish that’s simply unforgettable. Perfect for feeding a crowd, this soul-warming dish pairs beautifully with classic sides like coleslaw, cornbread, or roasted veggies for a complete barbecue-inspired feast. Tags: savory pork roast, oven BBQ recipes, slow-cooked pork, easy dinner ideas.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder roast (bone-in or boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1.5 cups Barbecue sauce (store-bought or homemade)
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 0.5 teaspoons Liquid smoke (optional, for extra smoky flavor)
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder.
Pat the pork roast dry with paper towels. Rub the spice mixture evenly all over the roast.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork roast on all sides until browned, about 2-3 minutes per side.
In a separate bowl, combine the barbecue sauce, apple cider vinegar, brown sugar, and liquid smoke (if using). Stir to mix well.
Pour half of the barbecue sauce mixture over the pork roast, ensuring it’s evenly coated.
Cover the skillet or Dutch oven with a lid or aluminum foil, and transfer to the oven. Roast for 3.5 to 4 hours, basting the meat with its juices every hour, until the pork is tender and easily pulls apart with a fork.
During the last 30 minutes of cooking, remove the lid or foil and brush the remaining barbecue sauce over the roast. Increase the oven temperature to 375°F (190°C) to achieve a caramelized glaze.
Remove the pork roast from the oven and let it rest for 10-15 minutes before slicing or shredding.
Serve with additional barbecue sauce on the side, alongside your favorite sides such as coleslaw, roasted vegetables, or cornbread.
Nutrition Facts
Calories |
5504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.4 g | 472% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 8742 mg | 380% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 171.3 g | ||
| Protein | 343.1 g | 686% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 337 mg | 26% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5502 mg | 117% | |
*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.
