Center Cut Pork Roast Barbecue

Comfort food is an art & barbecue’s an expressive medium.  You want to balance the substance of fat with a tang of spice for that feeling of mellow satisfaction.  Like all things simple the trick is to limit your selection and quantity of spices so that the tastes are distinct and complimentary.

pork roast BBQ

All the spice selections are to my taste, so you can substitute whatever appeals to you.  Fashion sense aside, spice is an accessory so try to limit variety–salt, pepper and a few specific flavors–in exchange soothing familiarity.

Center Cut Pork Roast Barbecue (serves 4-6)

  • 4 lb pork rib roast

Dry Rub

  • 1 tbsp powdered ginger
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • ½ tbsp salt
  •  Pepper to taste

Basic Barbecue Sauce

  • 1 cup tomato puree
  • ¼ cup apple cup cider vinegar
  • ¼ cup molasses
  • 2 tbsp sugar
  • 1 tbsp garlic powder
  • 1 tsp mustard powder
  • salt & pepper to taste

Preheat oven to 325 oF.  Wash and pat dry the roast.  Scour the top in a cub fashion.  On the bottom, remove the membrane and scour between the ribs and down the fleshy part.  Combine dry rub in a medium size bowl, add the roast and rub the spices all over till the entire surface is dusted, including the scoured areas.

top side scoured & rubbed

 

bottom side scoured & rubbed

Place roast on a low rack and cook for approximately 45 minutes per side (internal temperature will reach 160 oF).  While roast is cooking, combine sauce ingredients and bring to a boil, then reduce immediately to a simmer.  Stir frequently until thick.  Once desired textures’ reached place to the side.

After the initial cooking of about two hours raise the oven temperature to 350 oF, coat the bottom of the roast with sauce, and cook for 15 minutes or until the sauce forms a coating on the meat.  Then use tongs to flip the meat and do the same with the top.

A sweet & savory alternative for those who don’t want to mess with sauce: increase heat at the end as directed but don’t add the sauce.  This will finish the meat and crisp the surface fat.   For a good pairing, consider serving surrounded by apple slices that have been pan roasted in butter over a high heat.  Use crisp apples, such as McIntosh.  I don’t recommend spicing the apples because there’s already a lot of taste in the rub.

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Filed under Main Courses, Pork

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