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.

The juicy meat and pleasant sauce are delectable together. And the pork looks so festive with its fruity glaze. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. You can have Tangy BBQ smoked pork roast using 23 ingredients and 17 steps. Here is how you cook it.

Ingredients of Tangy BBQ smoked pork roast

Prepare of spice rub.
It's 1 of salt.
You need 1 of ground black pepper.
Prepare 1 of garlic powder.
You need 1 of smoked paprika.
It's 1 of chili powder.
You need of marinade injection.
Prepare 1 of garlic powder.
It's 1 of salt.
Prepare 1 of ground black pepper.
You need 1 of honey.
It's 1 of chili powder.
Prepare 1 of smoked paprika.
You need 1 of liquid smoke.
You need of Tangy BBQ sauce.
It's 1/2 cup of balsamic vinegar.
It's 1/3 cup of ketchup.
Prepare 1 of salt.
Prepare 1 of ground black pepper.
Prepare 1 of garlic powder.
Prepare 1 of red pepper flakes.
It's 1/2 cup of water.
Prepare 2 clove of fresh garlic.

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. Here's the sweet, tangy, smoky sauce I've worked on and tweaked over the past few months.

Tangy BBQ smoked pork roast step by step

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..
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..
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..
Now we are going to very liberally rub our pork with the rub. Fully covered in spice all sides..
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..
Once we get our meat onto the top rack let's add some soaked woodchips to our fire box for maximum smoke..
Now that we have some time. Let's make the bbq sauce..
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..
Now that we've had our pork smoking at 300°F for 2 hours let's wrap it in foil to finish it off..
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..
All wrapped up. Keep it on the top rack for 2 more hours until it hits 170°F internally..
Times up. Let's pull the pork out..
Let the pork rest 15 minutes before you slice it..
Save the meat drippings from the foil wrap..
I used the smoked pork to make a chopped pork sandwich.
Pile the pork onto a nice potato bun. Drizzle with the pork au jus and slather on some of that Tangy BBQ sauce..
You can serve the pork however you like. It makes one hell of a chopped pork sandwich though. Bon appetit..

I'm finally happy enough with it to make it worth sharing! This recipe makes enough for a couple of BBQ chicken pizzas (which is where it's going tonight) or for several pulled pork sandwiches. Good smoked BBQ starts with a mixture of savory spices that are often referred to as THE RUB. A smoked pork roast is a rare dish coming from a backyard or in this case stove top smoker. Should you find yourself unable to wait for the pulled pork you might want to try the sliced pork roast.