Monday, October 22, 2012

Easy Barbecue Pork Roast

This Crock Pot Barbecue Pork Roast is simple to make and turns out fork tender every time!!! Serve on French Bread Rolls (recipe included). 
Today I have a easy recipe to share with everyone. It's for an Easy Barbecue pork Roast. This recipe is so easy peasy that I've already made it 3 times in the last three months. I found this recipe about a year ago on the happy housewife. I've been meaning to make it, but the recipe called for a whole cup of Worcestershire sauce. I just couldn't imagine how that would taste.

I thought how pleasing can a pork roast that's been sitting in a cup of Worcestershire sauce be? Well, I finally bit the bullet and gave this recipe a chance. I'm so glad I did because you couldn't even taste the Worcestershire sauce when the meat was cooked. This was the most tender, flavorful and delicious pork roast I've had in a long time.

The brown sugar and Worcestershire sauce compliment each other perfectly. I did adapt the recipe slightly by adding a bit of Montreal Seasoning and searing the roast before adding it to the crock pot.
I think by searing a cut of meat first enriches the flavor of the gravy. You can serve this barbecue pork by itself or on rolls for sandwiches.  My favorite rolls to use are the  Homemade French Bread Rolls . These rolls have a chewy texture just like french bread making them perfect for this recipe. 

Keep in mind this is not a traditional BBQ sandwich. The sauce is sweet and tangy, but taste nothing like BBQ sauce. The sauce is more of a cross between a BBQ and Teriyaki sauce. I think if you give this recipe a chance you will be pleasantly surprised just like I was.

photo credit: 

Before I get into the recipe I wanted to mention that my pork roast of choice is a Sirloin Tip Roast from Costco. Each roast is approximately 2 lbs and priced at $1.99 lb. A four pack runs roughly $15 which is awesome, because it yields 4 meals with plenty of leftovers. 

I use this cut of pork to make Root Beer Pulled Pork, Pork Roast & Gravy, Pork Carnitas, Pork Posole and this yummy BBQ pork recipe.
The four pack is such a awesome deal that I try to purchase it every couple months.

To make this recipe start by rubbing Montreal seasoning all over the pork roast, making sure to cover all sides. Heat a large skillet over medium high heat. Add the olive oil and get the pan nice and hot. 

Add the roast and sear on all sides. You want the roast nice and brown on all sides.Add roast to crock pot. Add Worcestershire sauce and brown sugar. Cover and cook on high for one hour then turn to low and cook a additional 4-5 hours. Pork roast is fully cooked when it starts to come apart.

Easy Barbecue Pork {Crock Pot}
1 - 2 lb boneless pork roast (sirloin tip roast, pork shoulder picnic or pork butt roast)
1 - cup Worcestershire sauce
1 - cup brown sugar 
2 - teaspoons olive oil
1 - teaspoon McCormick Grill Mates Montreal Steak Seasoning or 
2 - 3 tablespoons of your favorite pork rub  

Rub Montreal seasoning or meat rub all over the roast making sure to cover all sides. 

Heat a large skillet over medium high heat. Add the olive oil and get the pan nice and hot.

Add the roast and sear on all sides. You want the roast nice and brown on all sides. 

Add roast to crock pot. Add Worcestershire sauce and brown sugar.

Cover and cook on high for one hour then turn to low and cook a additional 4-5 hours. 

Pork roast is fully cooked when it starts to come apart. Serve alone or on wheat rolls.

Cook's Note: If using a large pork roast (more than 2 lbs), add more Worcestershire sauce and brown sugar and increase the cooking time.

slightly adapted from:  The Happy Housewife


mr. pineapple man said... #

Looking good! And the rolls look perfect!

Axelle the french cook said... #

Your pork seems almost caramelized ! So good !

kt said... #

sunday dinner has been found!

jakesma1999 said... #

Can't wait to try!!! I remember my mom telling me to cook fat side up when utilizing the crock pot....has anyone else heard of this? I did notice a difference when I tried it. The meat seemed more tender and the Hubby noticed it as well, so did our 13 year-old son as well. Lets just say that I was floating on cloud nine with their compliments!

sissymanley1964 said... #

Can't wait to try this! If I didn't already have vegetable chicken soup in process I would be doing this today!

Susan Harvey said... #

This recipe looks amazing! This is what's for dinner SuperBowl Sunday!!!! Thank you for posting!!!!!

Rebecca said... #

I have a pork boston butt roast on sale at my store,but it is bone in. Do I have to change my time and can I use this?

Unknown said... #

Made this today. .. loved it and will make it again

Anonymous said... #

This is an amazing recipe but the cooking time looks to be off to me anyway. I did cook on high for and hour but four hours on low still let blood come out when poked with a fork. Im leaving it in for 6 or 7 hours on low to get that fall aprt tender. Thank you for sharing, we cant wait to try this.

Tina Butler said... #

@Anonymous, the cooking time is correct for up to a 1 - 2 pound pork roast. Please see the cooks note at the end of the recipe. If you are using a large pork roast you will need to increase the cooking time as well as the ingredients. 7 Hours is way too long for a small (1-2 lb) pork roast.

Anonymous said... #

I have this in the crockpot right now. It sounds like this is intended as more of a sandwich filling...any suggestions for serving as a main dish for dinner?

Tina Butler said... #

This dish does not have your traditional barbecue taste, so it is also perfect to serve over white or brown rice with a veggie on the side. My family likes it as sandwiches or with rice.

Unknown said... #

I made this in my Instant Pot and it was AMAZING. Thank you for sharing the recipe. For anyone wanting to do the same, I used the Costco pork sirloin tip roast, I think it's called (the kind that comes in the 4 pack). One roast is 2-3 pounds; I did not add extra sauce (I don't think, in the case of the IP, it was necessary). I put the IP on SAUTE and really browned the outside (which made for amazing texture in the end). I guessed on pressure-cooking time; first I did 25 min. and natural released the pressure. That wasn't long enough, so I cut it in half and did it for another 15 minutes with quick release (as I was getting close to dinner time). It was the most tender, delicious pork I think I ever made, and my family gobbled it up! Served it with rice and broccoli.

Tina Butler said... #

Thank you for commenting with the Instant Pot directions. We use the same pork roasts from Costco and serve with rice as well.