Although the prep time does take some time, it’s well worth it. Again, this pork tip roast came out tender and delicious! Once the prepping is done all you have to do is pop it in the oven and set the timer…twice. The good news is you can easily throw together the side dishes and be ready for when the main dish is ready.
2 lbs pork tip roast
2 tbsp salt
1 can Cherry Coke Zero or Diet Cherry Coke
2 tbsp dry rub of choice (anything berry infused would be ideal)
4 tbsp Smuckers Sugar Free Raspberry Preserves
2 tbsp G Hughes Sugar Free BBQ Sauce
Salt the roast generously, wrap in saran wrap, and place in the fridge overnight.
Remove the roast from the fridge, put in a quart or gallon size ziplock bag (depending on the size of the roast) and pour in the can of diet soda. Place in fridge for another 8 hours or overnight.
Drain the roast and season with dry rub (berry infused if available).
Let the roast sit out for at least 30 minutes beginning to cook.
Pre-heat oven to 250°.
While oven is preheating, sear the roast for approximately 2-3 minutes on each side.
After searing the roast and before placing in oven, cover with 2 tbsp of the raspberry preserves. Set the other 2 tbsp aside for later.
Place the roast in the center of the oven on a roast rack and cook for approximately 70 minutes or until internal temperature reaches 115°.
Turn the oven off and leave the roast cooking for another 40 minutes.
While roast is finishing up in the oven, prep the sauce by mixing the remaining 2 tbsp of sugar free raspberry preserves and the sugar free BBQ sauce. Place in fridge until ready to serve.
Remove from oven, tent the meat with aluminum foil, and allow to rest before serving.
Carve the roast across the grain, serve with raspberry BBQ sauce, and enjoy!
I chose to use diet soda to keep the pork calories low but you are welcome to use any type of soda you’d like. Using fresh raspberries or cherries for the BBQ sauce would add a lot of flavor to the sauce. I will likely have those on hand for the next time I try this recipe out.