Tender, juicy, sweet as sunshine perfection! This old-fashioned pork roast will take you straight back to your childhood! All-day barbecues that brought the entire neighborhood over to one backyard on any given Saturday! Card tables covered with checkered tablecloths filled with bowl after bowl of salads of every kind, chips and homemade dips galore, and platters stacked high with anything and everything the designated hostess, and honored “grill master”, could toss onto racks over red hot coals!
Games of horseshoes, badminton, and croquet had everyone busy, laughing, and chatting about local news. And soft blankets and quilts layed out in the shade were sure to be found to plop down on when it was time to eat!
When evening came, the adults sat around talking and enjoying lots of cold beers and cocktails, and us kids chased lightning bugs, played Kick the Can, and Ghosts in the Graveyard! When it was dark enough, we all hoped that someone brought some fireworks!
Summer seemed never-ending, and days lasted forever! And those weekends with family, friends and neighbors, sharing food and just enjoying the day, sadly seem to be long gone.
Either most have to work, or just don’t seem to be very friendly and neighborly anymore.
The hubs and I luckily have very nice neighbors next door, but we gave up on the rest of the neighborhood. To each his own. But maybe this summer we can get a few more people around the block to all get together and have a backyard barbecue! Finishing this pork roast out on the grill for the last 30 minutes just might be enough to bring them out of their shells! 😉
So, if you’re wanting to have a backyard barbecue, Sunday dinner, or want to have leftovers of tender, juicy, pork roast thinly sliced for sandwiches to pile high, this recipe is just the ticket!
It’s really nice to take to someone else’s house when it’s almost done, too, because you can just finish it up right on the grill! Plop the roast into a cooler and bring along the sauce, and you’re serving this incredible roast up in just 20 – 30 minutes!
We very much enjoyed this the first day slicing it into semi-thick serving-sized pieces, and the rest went onto the slicer and was sliced super thin to pile onto sandwiches and add to salads! When it’s thin-sliced, it really goes a long way! 2 bags out in the freezer and a nice-sized bowl in the fridge to enjoy now! So make sure, that since you’re going to have the oven on for awhile, that you go ahead and get a nice big one! So many uses for the leftovers, such as this panini that was made yesterday for lunch! Sourdough bread, havarti cheese, Coca Cola Roast, bacon, Comeback Sauce, and lettuce! DELISH!
(*Photo below was just before it was basted and almost done!)
Be sure to snip the strings first before basting and slicing.
So plan to have this classic-style Coca Cola Pork Loin Roast soon! And make sure you make extra sauce for dippin’ and drizzlin’ over those sandwiches! 😉 Enjoy!!
- 3 Tbl. canola or vegetable oil
- 1 cup Coca-Cola
- ½ cup dark brown sugar
- ¼ cup soy sauce
- ⅓ cup ketchup
- 2 Tbl. worcestershire sauce
- 2 Tbl. sweet aged balsamic vinegar
- 1 Tbl. spicy brown mustard
- 2 large cloves garlic, minced, or ½ tsp. garlic powder
- ½ tsp. coarse ground black pepper
- 1 tsp. dried thyme, crush between fingers when adding
- ½ tsp. cajun seasoning such as Slap Ya Mama
- ½ tsp. lemon juice, concentrate ok to use
- ¼ tsp. paprika
- 5 - 7 lb. boneless pork loin roast (*salt and pepper added before roasting/see directions)
- 1 Tbl. butter
- ½ cup dark brown sugar
- ½ Tbl. cornstarch
- ¼ tsp. dry mustard
- 3 Tbl. sweet aged balsamic vinegar
- ⅓ cup Coca-Cola
- 1 tsp. ketchup or your favorite barbecue sauce
- ⅛ tsp. kosher salt
- ⅛ tsp. coarse ground black pepper
- To Marinate:
- Combine all Marinade ingredients except roast, in a large ziploc baggie or large glass measuring pitcher, whisk to mix. Place roast into baggie with the marinade ingredients, seal bag closed well with as little air as possible. *If you don't have one large enough, pour marinade into a baking dish, add pork and turn several times to coat, ending with fat side-up. Cover well with plastic wrap.
- Let stand for 24 hours or overnight in the refrigerator, turning bag several times to ensure the meat marinates evenly. If using a baking dish, just let marinate overnight, then turn over, fat side-down the next morning for a few hours, then turn again before roasting while coming to room temp while oven preheats, (keeping covered).
- Remove roast from marinade and discard the marinade.
- To Roast:
- Tie up roast if not pre-tied. Season meaty side with ¼ tsp. each kosher salt and coarse ground black pepper. Place roast, fat side up onto sprayed rack in roasting pan, (or edged baking sheet), lined with foil. Season top, fatty side the same way. Insert meat thermometer into thickest part if using one. (*Do not add water. *Do not cover).
- Roast in preheated 325º F oven until the thermometer reaches 165º F. Allow 30 minutes per pound for roasting. *I roasted a 6.75 lb. roast, at 325º for 1½ hours, then turned the temp down to 300º and roasted a total of 1 hour and 45 minutes longer. So you may want to watch yours, too, and slow it down about a ⅓ to halfway through if your oven runs a little hot like mine does.
- During last ½ hour of cooking time, brush on the glaze. (If you prefer, you can finish up on the grill). *I removed mine from the oven first, cut off the string, and turned the roast over to meat side-up, fat side-down, then basted the first time heavily (meat side and sides only), then a second time lightly during the last 20 minutes. I turned the roast over and basted with the rest of the sauce well, and baked 10 minutes longer.
- Remove from oven and place onto platter; cover with foil, tent to seal steam, and let rest for 15 minutes before slicing.
- For Glaze:
- While pork is roasting, mix together all ingredients in small saucepan, bring to a boil, reduce heat to a high simmer/low boil, and stir until thickened. About 2 minutes. Remove from heat and let cool down. Brush or spoon glaze on meat frequently during last 30 minutes. *Double the glaze if you'd like to serve some on the side for dipping or as a sauce for sandwiches.