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Fri, 18 Apr 2008

Biff's Barbecue Pork Roast
This is pretty easy to make.

one 3-4 lb boneless pork roast
about ½ cup of your favorite BBQ sauce or marinade (or more if necessary)
about ¼ cup wine (I used a White Zinfandel today)

Either the day prior or the morning of the meal, place pork roast, your favorite BBQ sauce (I prefer the Tom Douglas "Rub with Love" stuff), and wine in a 1-gallon zip-lock bag. Vacuum seal (if available). Marinate for at least 8 hours.

Pre-heat oven to 425° (use convection roast setting if possible). Place pork roast directly on a shelf rack (with a drip pan on a shelf beneath the rack on a lower shelf) and roast for about 8 minutes to sear the outside. Lower temperature to 350° and roast (using non-convection heat) until meat thermometer reads 160°, or approximately 2 hours. Baste roast occasionally with BBQ sauce. Let roast stand for 15 minutes before serving.

Serve with mashed potatoes and roasted (or steamed) vegetables. For gravy:

½ cup boiling hot water
¼ cup wine
1 cup broth (chicken works)
1 tbs flour
salt to taste

Pour boiling hot water in drip pan and whisk to loosen particles. Whisk flour into broth and combine with drippings/water mixture and wine in a 2-quart saucepan. Bring to boil. Serve hot.

:: Posted by rus on Fri, 18 Apr 2008 11:32 pm
:: Filed under /recipes/main_courses/meat



        

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