Grandma’s Dutch Oven Barbecue Pork Loin

Slow-baked the old-fashioned way with a sweet and tangy sauce that seeps into every tender slice.

 

This barbecue pork loin was one of those meals that felt extra special at our house. Most days, Mom simply seasoned and baked a pork loin until it was tender and juicy. But every once in a while, she would take a little extra time to make her homemade barbecue sauce.

As it baked slowly in the oven, the sweet and tangy sauce would seep down into the meat, filling the kitchen with the most comforting aroma. The result was a roast that was incredibly tender, flavorful, and perfect for gathering everyone around the table. It’s a simple recipe, but one that carries so many warm memories.

Ingredients: 

1 Tbs. butter
1 Tbs. olive oil
1 (5-pound) pork loin roast
salt and pepper
1 onion, chopped
3 cloves garlic, minced
3/4 c. water
3/4 c. ketchup
1/2 c. vinegar
3 Tbs.  brown sugar, packed
1 Tbs.  Worcestershire sauce
1/2 to 1 tsp. liquid smoke
3/4 tsp.  dried oregano
3/4 tsp.  paprika
1/2 tsp.  garlic powder
1/4 tsp.  ground mustard
1 dash ground cloves 

Directions:  

Preheat oven to 325°F.  Prepare a large Dutch oven that has a lid.

Pat the pork loin dry with paper towels. Season all sides generously with salt and pepper.

In a large Dutch oven, heat the butter and olive oil over medium-high heat.
Sear the pork loin on all sides until nicely browned, about 3–4 minutes per side. Transfer the browned roast to a plate.

In the same skillet (do not wipe it out), reduce the heat to medium.  Add the chopped onion and cook until tender and translucent. Add the garlic and cook for about 30 seconds, just until fragrant.

Stir in the water, ketchup, vinegar, brown sugar, Worcestershire, liquid smoke, oregano, paprika, garlic powder, mustard, and cloves. Bring the mixture to a simmer.  Reduce heat to low and cook for about 5 minutes, stirring occasionally, until slightly thickened.

Return the seared pork loin to the Dutch oven, nestling it down into the sauce. Spoon some sauce over to cover the top of the pork.

Cover with the lid and place the Dutch oven in the preheated oven.

Bake for approximately 2 1/2 hours, or until the internal temperature reaches 145°F.  (Plan on about 25–30 minutes per pound.) About halfway through baking, you can carefully flip the roast in the sauce for even flavor penetration — but it’s not required.

Remove from the oven and let the pork rest in the Dutch oven (lid slightly ajar) for 10–15 minutes before slicing. Spoon extra sauce over the top when serving.

Notes Section:

If you prefer a thicker sauce, simmer it a few extra minutes before pouring it over the roast.

For a deeper flavor, you can marinate the pork in half of the sauce for 4–8 hours before baking.

Leftovers make wonderful sandwiches the next day.

You can substitute apple cider vinegar for a slightly milder flavor.

🍽 Serving Suggestions:

This roast shines as a classic family-table meal. Pair it with:

Creamy mashed potatoes (perfect for soaking up extra sauce)

Buttered egg noodles

Green beans with bacon

Honey-glazed carrots

Skillet cornbread or warm dinner rolls

Creamy coleslaw for a sweet-tangy contrast

Applesauce (a simple, traditional pairing with pork)

For Sunday dinner vibes, serve with:

Mashed potatoes

Green beans

Fresh-baked bread

A simple apple or peach dessert