Southern Barbecued Pork Roast
Get ready to savor the smoky, tangy, and irresistibly tender flavors of Southern Barbecued Pork Roast, a true masterpiece of Southern cooking. This dish starts with a juicy pork shoulder, generously coated in a bold dry rub featuring paprika, brown sugar, garlic, and a hint of cayenne for just the right kick. Cooked low and slow in the oven or smoker to achieve fall-apart tenderness, the pork is paired with a homemade barbecue sauce bursting with the tangy richness of apple cider vinegar, ketchup, and a touch of honey. Perfect for a hearty family dinner or a crowd-pleasing backyard feast, this Southern classic shines served on its own, piled onto sandwiches, or alongside cornbread and coleslaw. Whether you're a BBQ aficionado or simply craving soul-comforting Southern flavors, this recipe is a must-try!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pounds pork shoulder roast (bone-in or boneless)
- 2 tablespoons paprika
- 0.5 teaspoons cayenne pepper
- 1 tablespoons garlic powder
- 1 tablespoons onion powder
- 3 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoons black pepper
- 1 cup apple cider vinegar
- 1.5 cups ketchup
- 2 tablespoons Worcestershire sauce
- 3 tablespoons honey
- 2 tablespoons yellow mustard
- 1 teaspoon liquid smoke (optional)
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 300°F (150°C) or prepare your smoker/grill for low, indirect heat cooking (around 250°F).
In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, brown sugar, kosher salt, and black pepper to create a dry rub.
Pat the pork shoulder dry with paper towels and rub the spice mixture generously all over the pork, making sure to cover all sides.
If you're using the oven, heat the vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until it's nicely browned, about 2-3 minutes per side. Transfer to a roasting pan if not already in a Dutch oven.
If you're smoking the pork, skip the searing and instead place the pork directly on the grill or smoker racks.
Cover the pork (with a lid or foil if in the oven) and cook for about 4.5 to 6 hours or until the internal temperature reaches 195°F (90°C) for shreddable pork. Check occasionally and baste with pan juices or water to keep it moist.
While the pork cooks, prepare the barbecue sauce. In a medium saucepan, combine the apple cider vinegar, ketchup, Worcestershire sauce, honey, yellow mustard, and liquid smoke (if using). Stir well and simmer over medium heat for 10-15 minutes until slightly thickened.
Once the pork is done, remove it from the oven or smoker and let it rest for 15-20 minutes. Shred the pork with two forks, discarding any large pieces of fat.
Toss the shredded pork with some of the barbecue sauce, leaving extra sauce on the side for serving.
Serve the Southern Barbecued Pork Roast on its own, paired with cornbread, coleslaw, or on sandwich buns. Enjoy!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 19.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 756 mg | 16% | |
*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.
