During the warmer months, Greg and I often smoke a Boston Butt all day. Basting it with Greg’s zesty lemon and vinegar concoction every hour until it reaches barbecue perfection. When he finally takes it off the smoker to rest, we can hardly wait to start plucking the blackened bits of smoked meat from the edges. We have several homemade barbecue sauces that we make especially for this pulled pork. Served with crisp slaw, delicious baked beans, and incredible homemade Brunswick stew it’s a meal fit for a king.
Even though we enjoy grilling and smoking foods, there are occasions when it’s simply more practical for us to cook inside. Especially since we do not have a covered area for outdoor cooking. So, when we are craving a fall apart tender barbecue pork on cold or rainy days, I turn to this slow roasting method. This is one of the very first things my mother taught me to cook. You can use this method for beef or pork.
Begin by heating your oven to a very high temperature (500°F). Put your roast in the oven and listen closely. Once the meat starts to sizzle, lower the temperature to 250°. Then slow roast for several hours. Two essential tools for this roast is an oven thermometer, to make sure your oven settings are accurate, and an instant-read meat thermometer so that you will know when your roast has cooked to perfection. For pork, bake until the roast reaches an internal temperature of 160°F.
A few years ago, when I first started writing for the paper Dubose asked me if I had tried a Coca-Cola ham. That coca-cola ham is something that I always think about cooking but never do. However, when I recently saw this sauce recipe I knew I had to give it a try. It is scrumptious with pork. I used it for basting this roast as it cooked and I also served the roast with this tasty sauce.
- 1 (4 to 5 lb.) pork loin
- Olive oil
- Salt and freshly ground black pepper, divided
- 1 c. packed light brown sugar
- 1 tbsp. cornstarch
- ½ tsp. dry mustard
- 2 tbsp. unsalted butter
- ⅓ c. balsamic vinegar
- ⅔ c. Coca-Cola
- Heat oven to 500°F.
- Place pork roast in a large Dutch oven or roasting pan. Rub the roast with olive oil. Sprinkle all sides with salt and pepper.
- Place the roast in the oven. While you make the sauce listen closely to the sounds you hear coming from the oven. When you hear the roast start to sizzle reduce the temperature to 250°F.
- Meanwhile, in a small sauce pan, heat the brown sugar, cornstarch, mustard, butter, vinegar, Coca-Cola, and a pinch of salt and pepper. Simmer, stirring occasionally, until thickened.
- Cook the roast until the internal temperature reaches 160°F, brushing the roast frequently during cooking, with the sauce.
- Serve the roast with any remaining sauce, if desired.