Pit-Style Pork Roast Robert

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Servings: 10 Difficulty: Advanced
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Slow-smoked pork shoulder with a tangy, spicy mustard-chili glaze for authentic American barbecue flavor
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This Pit-Style Pork Roast is a classic American barbecue centerpiece that delivers tender, smoky meat with a tangy, spicy kick. The pork shoulder is slow-cooked over indirect heat with hickory wood chips, allowing the connective tissues to break down into melt-in-your-mouth tenderness. The secret lies in the “Robert” sauce&# 226;ÂÂa vibrant blend of cider vinegar, prepared mustard, Worcestershire sauce, sugar, and chili powder. This sweet and tangy glaze bastes the roast during the final hour of cooking, creating a flavorful crust that complements the rich pork. Perfect for family gatherings, potlucks, or a leisurely weekend dinner, this dish brings the authentic taste of the pit to your backyard grill. Serve it sliced or pulled, accompanied by coleslaw and cornbread for a complete meal.

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Pit-Style Pork Roast Robert

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 79.3

Description

This Pit-Style Pork Roast is a classic American barbecue centerpiece that delivers tender, smoky meat with a tangy, spicy kick. The pork shoulder is slow-cooked over indirect heat with hickory wood chips, allowing the connective tissues to break down into melt-in-your-mouth tenderness. The secret lies in the "Robert" sauce&# 226;ÂÂa vibrant blend of cider vinegar, prepared mustard, Worcestershire sauce, sugar, and chili powder. This sweet and tangy glaze bastes the roast during the final hour of cooking, creating a flavorful crust that complements the rich pork. Perfect for family gatherings, potlucks, or a leisurely weekend dinner, this dish brings the authentic taste of the pit to your backyard grill. Serve it sliced or pulled, accompanied by coleslaw and cornbread for a complete meal.

Ingredients

Directions

  1. Soak hickory wood chips in enough water to cover for at least one hour before grilling.
  2. Drain the soaked wood chips thoroughly.
  3. Prepare the sauce by combining cider vinegar, prepared mustard, Worcestershire sauce, sugar, salt, and chili powder in a 1-quart saucepan.
  4. Heat the sauce mixture over high heat until it comes to a boil.
  5. Reduce heat to low and simmer uncovered for 5 minutes, stirring often.
  6. Let the sauce stand for at least 1 hour to allow flavors to meld before using.
  7. Preheat your grill and arrange coals around a drip pan to create an indirect heat zone; test for low heat above the pan.
  8. Sprinkle 4 cups of the drained wood chips over the hot coals.
  9. Insert a meat thermometer into the thickest part of the pork roast, ensuring it does not touch bone.
  10. Place the pork roast on the grill rack over the drip pan, not directly over the coals.
  11. Cover the grill and cook for approximately 3 hours, or until the internal temperature reaches 170ðF (allow 35-40 minutes per pound).
  12. Adjust vents and add more charcoal and wood chips as necessary to maintain low, steady heat.
  13. Brush the roast often with the prepared sauce during the last hour of cooking.
  14. Remove the roast from the grill and let it rest before slicing or serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 79.3kcal
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 1.3g7%
Cholesterol 20.0mg7%
Sodium 17.0mg1%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.9g8%
Sugars 0.2g
Protein 7.8g16%

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

Keywords: barbecue, bbq, glaze, grilling, hickory, mustard, pit-style, pork, roast, smoked, slow-cooked, shoulder, vinegar, weeknight
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