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Carolina BBQ Roasted Pork

Course Main Course
Cuisine American
Keyword pork
Total Time 2 hours
Servings 6
Author Christine Ma

Ingredients

Carolina bbq sauce

  • 1 ½ cup apple cider vinegar
  • ¾ cup brown sugar
  • ¼ cup plus 2 tablespoons tomato paste
  • 1 ½ tablespoons dijon mustard
  • 1 ½ tablespoons Worcestershire
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper
  • ¾ teaspoon red pepper flakes

Remaining ingredients

  • 2 ½ - 3 lb pork loin
  • 5 tablespoons sugar
  • 2 tablespoons Aleppo pepper
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ¼ cup chopped chives
  • ¼ cup crushed peanuts

Instructions

  • Make Carolina bbq sauce. Combine all of the ingredients including apple cider vinegar, brown sugar, tomato paste, dijon mustard, Worcestershire, salt, pepper, and red pepper flakes in a medium saucepot. Bring to a simmer over medium heat. Reduce heat to low and continue to simmer for 15-18 minutes or until slightly thickened. Remove from heat and let cool completely.
  • Set aside half of the bbq sauce and reserve. Place pork loin in a Ziploc bag and pour the remaining bbq sauce over the pork, turning to coat. Let sit for at least 8 hours or overnight.
  • Remove pork from the fridge and let sit at room temperature for 1 hour. Meanwhile, combine sugar, Aleppo pepper, paprika, salt, black pepper, onion powder, and garlic powder until well combined.
  • Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top.
  • Remove pork from marinade and sprinkle a generous amount of the spice mixture over pork, making sure to cover all of the sides. Place on prepared baking sheet and roast pork in the oven for 1 hour 20-30 minutes or until the internal temperature registers 150 degrees. Remove from oven and let rest for 15 minutes.
  • Top pork with crushed peanuts and chopped chives. Slice and serve with reserved bbq sauce on the side.

Notes

You can make the bbq sauce up to 5 days in advance.
Cook the pork until the internal temperature registers 145 degrees F for medium-rare, 150 for medium, 155 for medium-well, and 160 for well done.