↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
4 to 6 lb lean Boston butt, or other pork roast
1/2 cup ketchup
1/2 cup Worcestershire sauce
1 cup vinegar
1 1/2 cups water
3 tablespoons firmly packed brown sugar
3 tablespoons mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
2 large onions, chopped
Sauce
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/2 cup favorite barbecue sauce
Texas Pete or favorite seasoning, to taste
Place the pork roast in a large Dutch oven. Combine the ketchup, Worcestershire sauce, vinegar, water, brown sugar, mustard, salt, pepper, cayenne, and onions in a mixing bowl. Stir well, and pour over the roast. Cover and cook over medium-low heat for 3 hours and 30 minutes to 4 hours, until tender enough to pull apart easily with two forks. (Turn the roast every 45 minutes, and check the liquid level. Add more water if needed to avoid scorching.) Set the pork aside, and cool slightly. Drain the excess liquid. Remove the bone and excess fat, but keep the onions. The pork can be chopped or pulled apart.
While the pork is cooking, prepare the sauce. Mix the ketchup, Worcestershire, barbecue sauce, and Texas Pete together until well blended. Pour over the chopped or pulled pork, and serve on buns. Serves 12 to 16
view more member recipes
BARBECUED PORK ROAST
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
4 to 6 lb lean Boston butt, or other pork roast
1/2 cup ketchup
1/2 cup Worcestershire sauce
1 cup vinegar
1 1/2 cups water
3 tablespoons firmly packed brown sugar
3 tablespoons mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
2 large onions, chopped
Sauce
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/2 cup favorite barbecue sauce
Texas Pete or favorite seasoning, to taste
Place the pork roast in a large Dutch oven. Combine the ketchup, Worcestershire sauce, vinegar, water, brown sugar, mustard, salt, pepper, cayenne, and onions in a mixing bowl. Stir well, and pour over the roast. Cover and cook over medium-low heat for 3 hours and 30 minutes to 4 hours, until tender enough to pull apart easily with two forks. (Turn the roast every 45 minutes, and check the liquid level. Add more water if needed to avoid scorching.) Set the pork aside, and cool slightly. Drain the excess liquid. Remove the bone and excess fat, but keep the onions. The pork can be chopped or pulled apart.
While the pork is cooking, prepare the sauce. Mix the ketchup, Worcestershire, barbecue sauce, and Texas Pete together until well blended. Pour over the chopped or pulled pork, and serve on buns. Serves 12 to 16
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Barbecued Pot Roast
by sgre52160
4 to 5 lbs beef pot roast 2 tsp salt 1/4 tsp pepper 2 tbsp butter 1/2 cup Coca-Cola 8 oz tomato sauce 3 medium onions, sliced 2 cloves garlic, finely chopped 1 tbsp brown sugar 1/2 ts
by sgre52160
4 to 5 lbs beef pot roast 2 tsp salt 1/4 tsp pepper 2 tbsp butter 1/2 cup Coca-Cola 8 oz tomato sauce 3 medium onions, sliced 2 cloves garlic, finely chopped 1 tbsp brown sugar 1/2 ts
Bourbon Barbecued Roast
by sgre52160
2 lbs roast, rump, English cut or London broil, about 1 1/2 to 2 inches thick 1/4 cup bourbon and packed brown sugar 1 1/2 cups water 1 tbsp lemon juice 1 tsp Worcestershire sauce Combine mari
by sgre52160
2 lbs roast, rump, English cut or London broil, about 1 1/2 to 2 inches thick 1/4 cup bourbon and packed brown sugar 1 1/2 cups water 1 tbsp lemon juice 1 tsp Worcestershire sauce Combine mari
Barbecued Chuck Roast
by sgre52160
1 (3 to 4 lb) boneless chuck roast (2 to 3 inch thick) 4 cloves garlic, minced 1/4 cup olive oil 1 tsp dried whole rosemary, crushed 2 tsp soy sauce 1/2 tsp dry mustard 1/4 cup red wine vin
by sgre52160
1 (3 to 4 lb) boneless chuck roast (2 to 3 inch thick) 4 cloves garlic, minced 1/4 cup olive oil 1 tsp dried whole rosemary, crushed 2 tsp soy sauce 1/2 tsp dry mustard 1/4 cup red wine vin
Laredo Barbecued Pot Roast With Cornmeal Dumplings - Crock Pot
by sgre52160
1 cross rib beef pot roast, about 3 lbs 1 large onion, chopped 1 garlic clove, minced 8 ounces tomato sauce 1/4 cup brown sugar 3 tablespoons cider vinegar 1 tablespoon prepared mustard 1 table
by sgre52160
1 cross rib beef pot roast, about 3 lbs 1 large onion, chopped 1 garlic clove, minced 8 ounces tomato sauce 1/4 cup brown sugar 3 tablespoons cider vinegar 1 tablespoon prepared mustard 1 table
view more member recipes
related CDKitchen recipes
Barbecued Boston Butt Roast
Garlic Pork Roast
Asian Pork Roast
Simple Savory Pork Roast
Roast Pork Loin
All Day Herbed Pork Roast
Apple Glazed Pork Roast
Pork Roast and Sauerkraut In Beer
Easiest Pork And Sauerkraut Ever
Boston Butt With Sauerkraut