flavors of autumn barbecue pork
(1 rating)
With fall just around the corner, the barbecue sauce that covers this cider-brined pork is loaded with the flavors of the season. From pumpkin, to apple cider, to maple and brown sugar, these autumn-inspired ingredients are perfectly combined to add bold taste to this entrée. This recipe is proof that barbecue isn’t just for summer anymore!
(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
2 Hr 30 Min
Ingredients For flavors of autumn barbecue pork
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5 lbpork loin roast
- BRINE:
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3 capple cider
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1/4 cpacked brown sugar
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1/4 ckosher salt
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2 Tbspminced fresh garlic
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2 cice cold water
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1 cice cubes
- SAUCE:
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1/2 ccanned 100% pure pumpkin
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1/2 cketchup
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1/4 cpure maple syrup
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1/4 capple cider vinegar
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2 tspworcestershire sauce
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1/2 tsphot sauce
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1/4 tspliquid smoke flavoring
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2 tsppaprika, sweet mild
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1 tsponion powder
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1/2 tspfreshly ground black pepper
How To Make flavors of autumn barbecue pork
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1Place pork in a large bowl.
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2In a 2-quart saucepan, bring cider, sugar, and salt to a boil over medium high heat. Remove from heat and stir in garlic.
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3Stir in water and ice cubes until ice melts. Pour over pork. Place a plate on top of pork to keep it submerged. Refrigerate for 3 hours.
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4Remove pork from liquid and discard.
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5Heat oven to 350 degrees.
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6Place pork in a medium roaster.
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7Stir all sauce ingredients together in a small saucepan. Cook over medium heat just until sauce begins to boil.
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8Pour half of sauce over pork. Cover and bake for 2- 2 1/2 hours or until internal temperature of pork is 165-170 degrees when tested with a meat thermometer, basting every 30 minutes with remaining sauce.
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9Remove pork from roaster and let rest for 10 minutes before slicing.
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10To serve, arrange pork slices on platter and spoon remaining sauce from roaster over top. Garnish as desired. Serves 6.
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