Print
Email
Add a photo
Ingredients
- Roast:
- 5 pounds pork roast
- 1/4 cup honey mustard
- 2 cups water
- 1/4 cup white wine
- Rub:
- 1 tablespoon dried sage
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 tablespoon garlic powder
- non-stick cooking spray
- Blackberry BBQ Sauce:
- 1/2 cup your favorite barbeque sauce
- 1/2 cup good Cabernet Sauvignon or Pinot Noir
- 1 cup fresh or frozen blackberries* fresh rosemary or fresh parsley to garnish
Directions
- Turn Crock-Pot® BBQ-Pit to Low.
- Massage the mustard onto all sides of the pork roast and then sprinkle on the dried rub, coating the roast lightly.
- Spray the rack in the BBQ Pit with cooking spray, pour the water and wine into the bottom of the pan and place the pork roast on the rack.
- Cook the roast for 4 to 6 hours or until a meat thermometer placed into center of the roast registers 155ºF. While the roast is cooking, mix all the sauce ingredients in a bowl, crushing about half of the berries with the back of a spoon. Set aside.
- Using an oven mitt and tongs, open lid and remove the roast from the BBQ Pit. Serve with the blackberry BBQ sauce and garnish with sprigs of fresh rosemary or parsley.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 8 servings | |
| Calories 337 | |
| Calories from Fat 125 | 37% |
| Total Fat 13.92g | 17% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 355mg | 15% |
| Potassium 683mg | 20% |
| Total Carbs 12.94g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.14g | 6% |
| Protein 34.38g | 55% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
