Paula Deen Barbecue Pork Roast

Paula Deen barbecue pork roast is a tender pork loin with a sweet soy and honey marinade and tangy BBQ sauce for serving, ready in 6 hours 30 minutes. Try this easy barbecue pork loin dinner for Sunday dinner or cookout night, since it's make-ahead friendly and feeds a crowd.

Let the pork loin sit in the marinade for at least 4 hours, and overnight is better, because the soy, honey and vinegar need that time to soak in. Skip the wait and you get a plain roast that leans entirely on the sauce.

The marinade does its work and then gets thrown out, which means the roast cooks clean and browns without a wet, sticky pan. Paula leaves the sauce for the table, so each person spoons on as much as they like and nothing burns in the oven.

Paula Deen Barbecue Pork Roast

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

2

hours 

30

minutes

Calories

310

kcal

A four-pound pork loin soaks in a sweet, salty marinade, then roasts low and slow until it slices clean and juicy. Spoon the barbecue sauce over each slice at the table.

Ingredients

• 1/2 teaspoon Black pepper
  

• 1/2 teaspoon celery seed
  

• 1 teaspoon salt
  

• 1 teaspoon Mustard
  

• 3 teaspoons lemon juice
  

• 2 tablespoons cider vinegar
  

• 2 tablespoons honey
  

• 1/4 cup soy sauce
  

• 1/4 tablespoon Worcestershire sauce
  

• 1 (4 lb) pork loin roast
  

• 2 cloves minced garlic
  

• 1 cup Paula Deen BBQ Sauce
  

Directions

• Mix the marinade: Combine 1/4 tablespoon Worcestershire sauce, 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons cider vinegar and 3 teaspoons lemon juice in a small bowl. Add 1 teaspoon mustard, 1 teaspoon salt, 1/2 teaspoon celery seed, 1/2 teaspoon black pepper and 2 cloves minced garlic, then stir until the honey dissolves.
• Marinate the pork: Place the 4 lb pork loin roast in a large resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, though overnight gives the best flavor.
• Prep the roast: Take the roast out of the bag and set it in a roasting pan. Discard the marinade, since it has touched raw pork and won't be used again.
• Roast the pork: Roast the pork loin at 325°F for 2 to 2 1/2 hours. It's done when the internal temperature reaches 160 to 170°F.
• Slice and serve: Let the roast rest briefly, then slice it across the grain. Serve with 1 cup Paula Deen BBQ Sauce on the side.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I marinate the pork loin longer than overnight?

Stick to 4 hours up to overnight. If the pork sits much longer, the soy sauce, vinegar and lemon juice can turn the outside of the meat mushy, and overnight is the sweet spot for flavor.

Why is the marinade thrown away instead of used as a sauce?

The marinade soaked around raw pork, so it isn't safe to serve as is. If you want a sauce, use the BBQ sauce on the side, or boil a fresh batch of the marinade ingredients for a few minutes.

What internal temperature should the pork roast reach?

The recipe calls for 160 to 170°F, so check the thickest part of the loin with an instant-read thermometer. Start checking near the 2 hour mark, since lean pork loin dries out fast once it runs past done.

How do I store and reheat leftover barbecue pork roast?

Wrap sliced pork tightly or use an airtight container, and keep it in the fridge for 3 to 4 days. Reheat slices gently in a covered pan with a spoonful of BBQ sauce so they stay moist.

Can I use a different BBQ sauce with this roast?

Any good BBQ sauce works, since the roast itself is seasoned lightly by the marinade. A tangy vinegar-based sauce or a sweet and smoky one both pair well with the soy and honey flavor.