Roast Bbq Pork Recipe

Prepare the pork

Remove pork from refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat the roast dry with paper towels. Trim any excessively thick exterior fat cap if desired, leaving a thin layer to baste the meat while roasting.

Make dry rub and marinade

In a small bowl combine kosher salt, black pepper, minced garlic, smoked paprika, onion powder, ground cumin and brown sugar. Stir in apple cider vinegar and olive oil to form a paste.

Rub the paste all over the pork, massaging into any crevices. Place the pork in a shallow dish or large resealable bag and refrigerate for at least 2 hours, preferably overnight for best flavor penetration. If short on time, let sit for 30 minutes at room temperature after rubbing.

Prepare the BBQ glaze

While the pork marinates or about 30 minutes before roasting, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), water, salt and black pepper in a small saucepan. Bring to a low simmer over medium-low heat, stirring occasionally until the sugar dissolves and the sauce thickens slightly, 6–8 minutes. Remove from heat and set aside.

Preheat and set up

Preheat oven to 160°C (325°F). Position a rack in a roasting pan. Pour the stock into the bottom of the pan to keep drippings from burning and to add moisture.

Roast the pork

Place the pork on a rack in the roasting pan, fat-side up. Insert an oven-safe meat thermometer into the thickest part without touching bone. Roast in the preheated oven until internal temperature reaches 60–62°C (140–144°F) for medium-rare to medium (for pulled or more tender well-done texture, roast to 88–93°C / 190–200°F). Cooking time varies by weight: at 160°C plan roughly 30–35 minutes per 500 g for medium; for 2.5 kg expect about 2.5–3 hours for 60–62°C, longer for higher temp. Check after 90 minutes and baste occasionally with pan juices.

Glaze and finish

During the last 25–30 minutes of roasting (when pork is within 8–12°C of target temperature), brush the prepared BBQ glaze all over the pork every 8–10 minutes. If you want a thicker, sticky finish, switch the oven to 200°C (400°F) for the final 8–12 minutes while continuing to baste, watching closely to avoid burning the sugars.

Rest the meat

Remove the pork from the oven when it reaches the desired final internal temperature. Tent loosely with foil and let rest for 15–20 minutes (longer for larger roasts). Resting allows juices to redistribute and carryover cooking to finish. During resting, the internal temperature may rise 3–6°C.

Finish pan sauce (optional)

While the pork rests, pour the roasting pan juices into a small saucepan, skim off excess fat if desired, and set over medium heat. Add butter and any remaining glaze (or a splash of stock if too thick). Simmer for 3–5 minutes until slightly reduced and glossy. Taste and adjust seasoning.

Slice and serve

Slice roast against the grain for pork loin or pull apart with forks for shoulder if making pulled pork. Spoon pan sauce over slices or shredded pork. Garnish with chopped fresh parsley if desired and serve with extra BBQ sauce on the side.