
Usually, SP and I make pork BBQ by slow cooking pork with BBQ sauce, shredding the pork, and then slow cooking the shredded pork & sauce a bit longer. We eat it on a bun and have cole slaw on the side. Tonight's BBQ pork was a bit different but just as tasty.
Mom browned the pork roast in a bit of bacon fat (we save bacon drippings in a jar) and then roasted it in a glass baking dish in the oven at 325, periodically brushing on a bit of BBQ sauce. It was a 5 lb pork roast and according to the packaging, it should roast for 50 minutes per pound, which is 250 minutes, which is a bit over 4 hours. That would have been way too long! It was done after 3.5 hours - and it was well done but not dried out. Fifteen minutes less would have been good.
She made a BBQ sauce following a recipe in the Better Homes & Gardens Cookbook, but modifying it a bit to suit her taste. Basically, ketchup, apple cider vinegar, mustard, Worcestershire, brown sugar, and onion.

My dad likes rice with his pork BBQ so I made rice. For a vegetable, we had green beans & snow peas.

For dessert, we had Breyer's raspberry chocolate ice cream topped with a squirt of whipped cream and a Bing cherry. Yum!

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