Oven-Barbecued Pork Roast

READY IN: 26hrs




  • Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
  • In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
  • Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
  • Place the roast in a large Dutch oven and pour the sauce over the roast.
  • Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
  • Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
  • Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
  • Delicious!