How to Cook Tasty Tangy BBQ smoked pork roast

Delicious, fresh and tasty barbecue.

Tangy BBQ smoked pork roast. DIRECTIONS Combine all ingredients except roast and buns in the slow cooker. Make dinner easy with this slow cooker roast pork recipe that basically makes itself. This family-friendly dish is perfect for a busy weeknight meal.

Tangy BBQ smoked pork roast Smoking a pork shoulder is a little more of an art than it is a science. With so many variables to account for; there isn't a recipe that is going to make it perfect even when you follow it to a T. It's totally different than baking a. You can have Tangy BBQ smoked pork roast using 23 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Tangy BBQ smoked pork roast

  1. It's of spice rub.
  2. Prepare 1 of salt.
  3. Prepare 1 of ground black pepper.
  4. Prepare 1 of garlic powder.
  5. It's 1 of smoked paprika.
  6. It's 1 of chili powder.
  7. Prepare of marinade injection.
  8. Prepare 1 of garlic powder.
  9. You need 1 of salt.
  10. You need 1 of ground black pepper.
  11. You need 1 of honey.
  12. It's 1 of chili powder.
  13. It's 1 of smoked paprika.
  14. You need 1 of liquid smoke.
  15. It's of Tangy BBQ sauce.
  16. You need 1/2 cup of balsamic vinegar.
  17. Prepare 1/3 cup of ketchup.
  18. You need 1 of salt.
  19. It's 1 of ground black pepper.
  20. It's 1 of garlic powder.
  21. It's 1 of red pepper flakes.
  22. It's 1/2 cup of water.
  23. You need 2 clove of fresh garlic.

Everyday dinners are considered a hit in our home when I plan them around this hearty roast. The juicy meat and pleasant sauce are delectable together. And the pork looks so festive with its fruity glaze. This Cajun style Turkey and Pork Loin holiday roast, smoke tender and moist, will give your guests a Holiday Turkey and Pork dinner they'll never No Eggs required for this bacon wrapped jalapeno popper stuffed chicken breast.

Tangy BBQ smoked pork roast step by step

  1. First we inject the meat with our marinade. This will add to the pork not drying out. Which can happen with pork sirloin roasts. Let's make our simple marinade..
  2. Combine apple cider vinegar, salt, pepper, garlic powder and liquid smoke and 2 teaspoons of honey. then whisk. Using a marinade injector, inject your pork with the marinade..
  3. Now let's build our spice rub. I use the chili powder and paprika as the base and salt and pepper to taste the same goes for the garlic powder. To taste. You want the rub to be red in color from the chili powder and paprika. It's smokey and salty in flavor..
  4. Now we are going to very liberally rub our pork with the rub. Fully covered in spice all sides..
  5. Let's get our meat in the smoke! I am using mesquite hardwood charcoal and mesquite chips this time. We want our smoker at 300°F..
  6. Once we get our meat onto the top rack let's add some soaked woodchips to our fire box for maximum smoke..
  7. Now that we have some time. Let's make the bbq sauce..
  8. Pour in a the balsamic vinegar. Now whisk in the ketchup. Add in all the spices, red pepper flakes included and whisk. Pour in the water. Toss in some rough chopped garlic and whisk. Bring to a boil and reduce by half. Then let it simmer on low for an hour..
  9. Now that we've had our pork smoking at 300°F for 2 hours let's wrap it in foil to finish it off..
  10. Wrapping the meat keeps it moist. Let's also smother the pork in our Tangy BBQ sauce then wrap it up completely. Notice how dark the sauce got while simmering..
  11. All wrapped up. Keep it on the top rack for 2 more hours until it hits 170°F internally..
  12. Times up. Let's pull the pork out..
  13. Let the pork rest 15 minutes before you slice it..
  14. Save the meat drippings from the foil wrap..
  15. I used the smoked pork to make a chopped pork sandwich.
  16. Pile the pork onto a nice potato bun. Drizzle with the pork au jus and slather on some of that Tangy BBQ sauce..
  17. You can serve the pork however you like. It makes one hell of a chopped pork sandwich though. Bon appetit..

Watch the BBQ Pit Boys Pitmaster of the Joseph-Que Chapter put this. Instead of simply roasting the pork belly as is the Vietnamese custom, we're going to do a little fusion here by stealing a technique from American competition barbecue cooks. Well we're going to use the same technique on cubes of smoked BBQ pork belly. They will make your knees buckle. Sweet and Tangy Vinegar Slaw, recipe follows.