Pork Barbecue

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pork Barbecue to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pork Barbecue, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (5 pound) pork loin
• 5 tablespoons brown sugar
• 1 tablespoon vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
• 1 (22 ounce) bottle catsup
• 1 onion
• 2 cups pork broth
• 1 cup water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 350 degrees F

Step 2: Technique & Execution

Place pork loin in a shallow baking pan, fat side up

Step 3: Technique & Execution

Roast 3 hours, or until the temperature at the center of the pork is 160 degrees F. (If desired, roast a little longer to ensure it is very well done.) Drain pork well

Step 4: Technique & Execution

Chop into bite-size pieces with a large knife

Step 5: Technique & Execution

In a large saucepan or Dutch oven, combine remaining ingredients

Step 6: Technique & Execution

Bring to a simmer over medium heat