Kathy’s BBQ Pork Roast


Kathy’s BBQ Pork Roast

Start with the right cut of meat. Most barbecue restaurants use whole pork shoulders, but they’re rarely available in grocery stores. If you find a wholeshoulder, use it. Otherwise, we recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder.


1ea. 4-5# Pork Roast (boneless)
1/3 Bottle Earp’s Western Steak Sauce
1/4 Cup Apricot Preserves or Orange Marmalade
1 Small Handful of Golden Raisins
1 TBL. Brown Sugar


Procedures: In a large zip-loc bag, mix all of the above ingredients. Place roast into bag, seal and marinate in the refridgerator at least six hours or overnight. When ready to cook, remove roast from marinade and reserve the remaining marinade for basting .set to a low temperature, 20 minutes per pound. Cooking on a grill or in an oven will work just fine too. Baste every 20 minutes with the reserved marinade until done to your liking.

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