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RBQ's BBQ Pit Pork Roast
SUBMITTED BY: Unknown
1 4-5 pound pork roast
1/4 cup honey mustard
2 cups water
1/4 cup white wine
1 tablespoon dried sage
1 teaspoon sugar
1 teaspoon paprika
1 tablespoon garlic powder
non-stick cooking spray
Blackberry BBQ Sauce
1/2 cup of your favorite barbeque sauce
1/2 cup good Cabernet Sauvignon or Pinot Noir
1 cup fresh or frozen blackberries*
fresh rosemary or fresh parsley to garnish
Turn Crock-Pot« BBQ-Pit to Low.
Massage the mustard onto all sides of the pork roast and then sprinkle on the dried rub, coating the roast lightly.
Spray the rack in the BBQ Pit with cooking spray, pour the water and wine into the bottom of the pan and place the pork roast on the rack.
Cook the roast for 4 to 6 hours or until a meat thermometer placed into center of the roast registers 155║F. While the roast is cooking, mix all the sauce ingredients in a bowl, crushing about half of the berries with the back of a spoon. Set aside.
Using an oven mitt and tongs, open lid and remove the roast from the BBQ Pit. Serve with the blackberry BBQ sauce and garnish with sprigs of fresh rosemary or parsley.
*Substitute blueberries or raspberries if blackberries are not available.