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


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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

How to Make Flavors of Autumn Barbecue Pork


  • 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.

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About Flavors of Autumn Barbecue Pork

Course/Dish: Pork
Other Tag: Healthy

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