Monday, December 26, 2005

"BBQ" Pork Roast

Our Christmas Eve dinner was my 'infamous' "BBQ" Pork Roast. I have to say "BBQ" because this roast is never on the grill, isn't smoked, isn't touched by BBQ sauce. It's a slow cooked, braised roast in a "BBQ Style" sauce. It's tasty, no Kenny's Smokehouse, but tasty!

Pulled BBQ Pork

3 lb Pork Roast, boneless
2 TB Olive Oil
1 TB Mrs. Dash
1 TB Salt
1 TB Pepper


1 TB Olive Oil
1 large onion, diced
6 cloves garlic, minced
1/2 cup dry red wine
3 TB brown sugar
2 TB apple cider vinegar
1/2 TB each, Oregano, Thyme, Marjoram, Red Pepper Flakes
1 tsp each, Basil, Coriander, Cayenne
1 cup broth
1 can (12-14 oz) tomato sauce

Dry the roast with a several sheets of paper towel. Rub it lightly with olive oil, then rub in Mrs. Dash, Salt and Pepper. In a large pan, over high heat, sear each side of the roast for about 3 minutes per side (and ends). Remove from pan and place in a large slow cooker set to high heat.

Turn the heat in the large pan to medium-high. Add the remaining olive oil, when hot add the onions, stir, you'll start to bring up the bits that remain in the pan from the roast, cook for 2 minutes. Add the garlic, stir until fragrant, about 30 seconds. Add the wine. Stir and allow the wine to reduce for about a minute. Add the brown sugar and apple cider vinegar. Stir to incorporate. Stir in all the spices. Add the broth and tomato sauce. Bring to a simmer. Pour over the roast in the slow cooker.

Cover and cook for 30 minutes on high.

After 30 minutes, turn heat to low and cook for 6 and a 1/2 hours.

It make not take that long, but it's a slow cooker and can keep going!

When the roast is done, remove to a large bowl. If the roast is tied up, remove the string, then pull or shred the meat.

Pour the braising liquid in a large pan and simmer for about ten minutes. You just want to reduce it a little. Either serve on the side or pour over the pulled pork.



ScottE. said...

I have made this several times before and each time it's a little different. This is the first time I didn't add at least a little prepared BBQ sauce. That does seem to add the little extra zing making it more "authentic."

Stef said...

We had pork roast for Christmas dinner, too! But it was just regular pork roast, with potatoes, carrots and celery in the au jus. Plus pork gravy. Now there are tons of leftovers, plus leftover ham from Christmas Eve. Pork everywhere!

Dancer in DC said...

Special tip - when storing it, make sure you mix the sauce and the pork. It will taste even better the next day! A little shredded cheese on top is a delight.

Chilefire said...

Psst..(Don't tell anyone I am posting this.. but instead of the BBQ sauce, try a little liquid smoke in the slow cooker the durring the preparation. it will give you the same effect as the BBQ Sauce, but won't make your end product too sweet.)

ScottE. said...

I've considered the "smoke" flavoring. Would their be a brand you recommend?

Chilefire said...

My favorite (if I were to have a favorite of course - cause us BBQ folks aren't really supposed to endorse this sort of thing you know... so how could I know anthing about it..?) would be Lazy Kettle Brand All-Natural Hickory Liquid Smoke.
It is the best brand in my opinion. (I might occasioanlly add it to my bbq sauces) It's hard to find at the store but you can buy it online... here ->

Chilefire said...

Oh and don't over do it.. say a tablespoon or maybe 1 and a half should it do it just about right...

Jon said...

This sounds great -- I'll have to try it. I also do a pork dish in the slow cooker, but it's more sweet and sour then "BBQ" style. I do love me the slow cooker...

DC Food Blog said...

I'm on a mad blog signing spree. Happy New Year! Thanks for being one of those blogs we love to read! -j from dcfb

Chilefire said...

Happy New Year Everybody!