Pork coppa glazed with barbecue sauce, a simple roast that remains very tender and can be made without stress, just like the pork loin roast with apples or the pork coppa in white wine. Do you remember when we cooked the barbecue chicken thighs in the oven and the barbecue chicken wings cooked in a pan? Now we take the next step and prepare a tasty roast, cooked only with onions and barbecue sauce: just two ingredients for an outstanding main course. To make the roast cooked with barbecue sauce you will need a cut of meat that has some fat marbling; I chose pork coppa which remains tender, even if you cook it a bit longer and you don’t need to measure the internal temperature. The rest is easy: sear it in a pot and then finish it in the oven for a perfect glaze with barbecue sauce. Let’s go to the kitchen—I am sure you will love this “American” style main course, at least in taste: simple and delicious. Before heading to the kitchen, as always, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 12 Hours 20 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the pork roast with barbecue sauce
- 4.4 lb pork coppa (capocollo) (or capocollo in a single piece)
- 2 1/3 cups onion
- 1 2/3 cups barbecue sauce
- to taste extra virgin olive oil
- 1 teaspoon cornstarch (thickener for the cooking juices)
- 1/2 cup water
Tools
- Enamelled cast iron pot
- Oven
- Pastry brush
- Kitchen twine
Steps to make the roast with barbecue sauce
For this recipe I recommend using capocollo or pork coppa, in a single piece for roasting, and to organize the preparation at least 12 hours in advance.
Tie the coppa with kitchen twine to prevent it from falling apart during cooking.
Place the meat in a large container, pour in nearly all the barbecue sauce and brush it generously over the meat. Cover with plastic wrap and let marinate 8-12 hours in the refrigerator.
After the marinating time, peel the onions, slice them, gather them in a large cast iron pot (or a heavy-bottomed pot) and add a little oil. Let them soften over low heat and place the roast on top.
Brown it over high heat, turning it on all sides, then add the remaining barbecue sauce from the marinade.
Pour 1/2 cup of water, lower the heat and cook on the smallest burner at the lowest setting for 2 hours, turning occasionally (you should not need to add more water). Consider that to cook 1 kg (2.2 lb) of meat it takes about 1 hour.
After about 2 hours of cooking (or slightly more), move the roast to a baking dish and brush it generously with some of the total barbecue sauce (about 1/4 cup). Place in the oven and cook for another 20 minutes at 392°F, brushing with sauce from time to time.
While the roast finishes cooking, recover the cooking juices, add 1 teaspoon of cornstarch and return the pan to the stove, let the sauce thicken and, if you like, blend the sauce.
Once out of the oven, let the roast rest, kept warm, for 10 minutes before slicing it thinly and serving with its accompanying sauce.
Notes
Store leftover meat in the refrigerator, well sealed in an airtight container, and consume within 24 hours after reheating. I do not recommend freezing cooked meat or preparing the roast too far in advance.
I did not add salt to the recipe; the barbecue sauce already contains enough.
I did not add salt to the recipe; the barbecue sauce already contains enough.
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