Thursday, August 9, 2012

Pork Barbecue

Scripture to Live By
Blessed is the man
Who walks not in the counsel of the ungodly,
Nor stands in the path of sinners,
Nor sits in the seat of the scornful;
But his delight is in the law of the Lord,
And in His law he meditates day and night.
 He shall be like a tree
Planted by the rivers of water,
That brings forth its fruit in its season,
Whose leaf also shall not wither;
And whatever he does shall prosper.
Psalms 1:1-3

Recipe Post:

Printable Recipe

Pork Barbecue

Start with a Boneless Pork Loin.

1 boneless pork loin (approx 7-8 lbs)
Bake at 350 degrees in an oven safe pot with about 1 1/2 inches of water, 2 bay leaves and minced onions. Bake approximately 3 hours or until cooked through.  When the roast is easily breaking apart, it is done.  Remove from oven and let cool on a dish, until cool enough to handle.  Remove all visible fat.

                                                       Put in a large bowl.

 Break or cut  into bite size pieces.

Combine the following ingredients in a separate bowl:

2 cups of ketchup and a cup of water

1/2 cup of onions or 2 Tablespoons of dried minced onion

                                             1/4 cup of apple cider vinegar

 2-4 Tablespoons of brown sugar

2 Tablespoons Worcestershire sauce 

  1/2 teaspoon of celery seeds and 1/2 teaspoon salt

Blend well.

Pour over your meat and mix thoroughly.

Cook on stove top for approximately 15 minutes on medium heat.
(I cook mine in an electric skillet.)

We like our pork barbecue served with coleslaw, on sweet onion or wheat rolls, and chips of our choice, on this day it was Cheddar Mix.   (Printable Cole Slaw Recipe)

This is one of my family's favorite recipes when all 20 (oops - we just received our newest "grannygirl, making the total 21) of us get together.  We usually eat the coleslaw on our sandwiches, and it's delicious.  Hope you will try it and enjoy it as much as we do. 


Parties I Link Up To:


  1. Hey great pork dish! The subject of this week's Food on Friday on Carole's Chatter is Pork. It would be great if you linked this in. This is the link . If you like my blog it would be great if you followed me back. Have a good week.

  2. Thank you for inviting me to link to your Food on Friday on Carole's Chatter.
    Thank you for becoming a follower. I did go to your blog and link up and did become a follower. Blessings, Jo-Ann

  3. Wonderful, Jo-Ann. Thanks for the follow and for this link to Food on Friday. Have a great week.

  4. Mmmmm... I LOVE pork bbq! This looks so good! Thanks for sharing at this week's Catch a Glimpse party!

  5. Hmmmm is right, my hubs pork, amy way, any kind! Looks and sounds like a great pork dish! Thanks for sharing your creative inspiration with Sunday’s Best – you helped make the party a success!

  6. Great recipe I have a link party on Wednesdays, and I would love it if you would link this post. It is called Wednesdays Adorned From Above Link Party.
    I hope to see you there. Have a great Day.
    Debi Bolocofsky
    Adorned From Above

  7. Hello.
    Visiting from Kathe's blog hop.

    I love pork done in any way. This looks finger-licking good. It's funny how the simplest of foods are always the best-tasting. Excellent instructions and presentation. Thanks for sharing.

    E is for: The Eyes Of Life

    1. Thank you for visiting my blog and for comment. It is very encouraging. Hope you will try it. Blessings, Jo-Ann

  8. Does the pan need to be covered while baking in the oven? I want to try this recipe soon. Sounds so yummy and will be great for the Fall for sure.

    Thank you for sharing

    ~ Lisa from Indiana ~

    1. Yes the pan does need to be covered in the oven. Hope you will try it. It is really good. Blessings to you, Jo-Ann

      PS so sorry for the late response, I can't image how I missed this comment.

  9. So excited for a new pork recipe!! My family will love this!! Pinning..

    1. So glad you are excited about this recipe. Hope you will try it soon. Blessings to you, Jo-Ann

  10. Lisa, I do cover the pan while it is baking.The lid holdes the steam in and helps tenderize it better. Thank you for commenting and I hope you will try it. Blessings, Jo-Ann

  11. Wow, your site is amazing. My mouth is watering reading about this pork barbeque and it's only 6:57am.

    This past weekend I smoked a Boston Butt for the first time. It came out fabulous. My blog post about it will be out soon.

    Thanks for sharing your food with us.



  12. Thank you so much for visiting my blog and for your comment on my pork barbecue. Your comment is very encouraging. Your Smoked Boston Butt sounds good as well, I will look forward to seeing your post on it. Thank you. Blessings to you, Jo-Ann

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