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Tender succulent meat bites is what you'll
be enjoying after cooking this pork roast in the oven for over
2 hours.
Pork Roast Barbecue
5 pounds boneless pork roast
1 1/2 cups water
1 cup white distilled vinegar
1/2 cup tomato ketchup
1/2 cup Worcestershire sauce
1 chopped onion
3 tablespoons dry mustard
3 tablespoons firmly packed brown sugar
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
- Preheat oven to 325°F (160°C).
Place roast in a roasting pan. Insert a meat thermometer, being
careful not to touch fat.
- In a bowl combine water, vinegar, ketchup,
Worcestershire sauce, chopped onion, dry mustard, brown sugar,
salt, crushed red pepper flakes, and pepper; mix well and pour
over the pork roast.
- Bake, uncovered for 2 1/2 to 3 hours,
or until the thermometer reaches 170°F, basting frequently
with pan drippings. Let stand for 10 to 15 minutes; serve with
the remaining sauce.
Makes 12 servings.
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