Chopped Pork Barbecue

By Janet Bukovinsky

Published August 2, 1986

Total Time
About 3 hours, plus 3 hours' refrigerated marination
Rating
4(18)
Comments
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Featured in: FOOD; SOUTHERN SHORE FLAVORS

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Ingredients

Yield:Eight to 10 servings

  • 1 pork loin roast, 4 to 5 pounds

  • 1 medium onion

  • 1 cup cider vinegar

  • ¾ cup ketchup

  • ½ cup Worcestershire sauce

  • 3 tablespoons dry mustard

  • ¼ cup honey or brown sugar

  • 1 teaspoon salt

  • 1 teaspoon Tabasco sauce

  • 2 garlic cloves, minced

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

13 grams carbs; 129 milligrams cholesterol; 467 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 667 milligrams sodium; 41 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the pork loin, fat side up, in a roasting pan. In a medium bowl, combine the remaining ingredients and pour over the roast. Cover and marinate in the refrigerator for at least three hours.

  2. Step 2

    Preheat the oven to 325 degrees. Remove the pork loin from the refrigerator, uncover and roast for about two-and-a-half hours, or until a meat thermometer placed in the middle of the roast registers 170 degrees.

  3. Step 3

    Remove the roast from the oven and let stand for 20 minutes. Then chop the meat coarsely and mix with any remaining sauce. To serve, mound on soft rolls and top with coleslaw.

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Ratings

4 out of 5
18 user ratings
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Comments

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KinDC

The finished product was underwhelming. The “sauce” was thin and runny and didn’t cling to the meat at all and the pork was tender but tasteless. Smelled great while cooking but that was the only good thing about this recipe.

meinmunich

An easy recipe with ingredients all in the pantry for a lean cut of meat that I didn't know what to do with, other than to fry. Didn't feel like to fry so I made this with satisfying result. Surprised that I am the first commenter.

eddy

I've made barbecue sauce many times with these ingredients- though i use tomatoes, paste rather than ketchup- and cook it on my charcoal grill. How is this "barbecue" when cooked in oven?

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