Oven-Barbecued Pork

Pork
Oven-Barbecued Pork
14
7
460
10

Ingredients

  • 9 pounds pork blade roast (bone-in, OR fresh picnic shoulder)
  • 3 tablespoons brown sugar (packed)
  • 3 tablespoons paprika
  • 1 1/2 teaspoons salt (plus more for sprinkling)
  • 1 1/2 tablespoons black pepper (coarsely ground)
  • 1 1/2 tablespoons garlic powder
  • 1/2 cup dijon (style mustard)

Directions

  1. 1Adjust oven rack to lowest position and heat oven to 250 degree F. Mix brown sugar, paprika, salt, pepper and garlic powder in small bowl. Pat roast dry and place on rack set over foil-lined shallow baking sheet. Lightly sprinkle top and sides of roast with salt, brush with half the mustard and sprinkle with half the spice rub. Carefully turn roast over. Sprinkle with a little salt, brush with remaining mustard and sprinkle with remaining spice rub. Roast until meat thermometer registers 170 degree F, 9 to 11 hours, depending on size. Transfer pork to platter and cool enough to handle, about 1 hour. Cut roast into 1- to 2-inch chunks and shred meat into a large bowl. Add enough pan drippings to moisten pork and stir to combine.
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NutritionView more

460Calories
Sodium25%DV610mg
Fat22%DV14g
Protein149%DV76g
Carbs2%DV5g
Fiber4%DV1g

PER SERVING *

Calories460Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat3.5g18%
Trans Fat
Cholesterol235mg78%
Sodium610mg25%
Potassium1280mg37%
Protein76g149%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate5g2%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.