Flavors of Autumn Barbecue Pork

Mary Shivers


With fall just around the corner, the barbecue sauce that covers this cider-brined pork is loaded with the flavors of the season. From pumpkin, to apple cider, to maple and brown sugar, these autumn-inspired ingredients are perfectly combined to add bold taste to this entrée. This recipe is proof that barbecue isn’t just for summer anymore!

★★★★★ 1 vote
20 Min
2 Hr 30 Min


5 lb
pork loin roast


3 c
apple cider
1/4 c
packed brown sugar
1/4 c
kosher salt
2 Tbsp
minced fresh garlic
2 c
ice cold water
1 c
ice cubes


1/2 c
canned 100% pure pumpkin
1/2 c
1/4 c
pure maple syrup
1/4 c
apple cider vinegar
2 tsp
worcestershire sauce
1/2 tsp
hot sauce
1/4 tsp
liquid smoke flavoring
2 tsp
paprika, sweet mild
1 tsp
onion powder
1/2 tsp
freshly ground black pepper


1Place pork in a large bowl.
2In a 2-quart saucepan, bring cider, sugar, and salt to a boil over medium high heat. Remove from heat and stir in garlic.
3Stir in water and ice cubes until ice melts. Pour over pork. Place a plate on top of pork to keep it submerged. Refrigerate for 3 hours.
4Remove pork from liquid and discard.
5Heat oven to 350 degrees.
6Place pork in a medium roaster.
7Stir all sauce ingredients together in a small saucepan. Cook over medium heat just until sauce begins to boil.
8Pour half of sauce over pork. Cover and bake for 2- 2 1/2 hours or until internal temperature of pork is 165-170 degrees when tested with a meat thermometer, basting every 30 minutes with remaining sauce.
9Remove pork from roaster and let rest for 10 minutes before slicing.
10To serve, arrange pork slices on platter and spoon remaining sauce from roaster over top. Garnish as desired. Serves 6.

About this Recipe

Course/Dish: Pork
Other Tag: Healthy