BBQ Style Pork Roast

*This recipe uses seasoning blends found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasonings for your pantry!

7 tablespoons Kansas Style Dry Rub Blend (or one single use blend)
1/2 cup oil
3-4 pounds boneless pork roast
3 cloves garlic, sliced
1 cup water


  1. In a gallon sized zip top bag pour the oil and dry rub. Seal and squish to combine the ingredients.  
  2. Make slits in the pork roast and insert the slices of garlic cloves.  Place this roast into the gallon bag, seal and move roast around to completely coat with dry rub marinade.  
  3. Place in the refrigerator for at least one hour before cooking. It can be stored here for up to 2 days in advance of cooking.  
  4. When ready to cook, place the roast into a 6 quart slow cooker.  Add the 1 cup of water to the gallon bag, seal and shake to combine marinade with the water.  Open bag and pour over roast (this makes it easier to get all of the marinade out of the bag and onto the roast)
  5. Cover and cook on low for 6-8 hours or high for 4-4 hours, until the meat is fork tender.  
Serves 4-6

Make the largest roast you can fit into your slow cooker and save 4 cups of the shredded pork for dinner another night.  Four cups of the shredded roast is about 2 pounds of meat, so if you can get at least 4 pounds into your slow cooker, you using half tonight and the other half later.  Two pounds of the meat served as the entree will feed 6 people. 
Meal Trail Ideas:

Let’s Eat!
Copyright© 2012 Around the Table with Tami

Like it?  Love it?  Made it?  Made it better?
Just click the comment link below to leave us a note!

No comments:

Post a Comment

So glad you came to the table! I would love to know you were here. Leave a comment, share an idea or just say hello!