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Betty's Pork Roast

Read Reviews (18)

"Pork roast stuffed with garlic and seasoning and covered with ketchup and mustard. Could be as close to ball park pork as you'll ever get!" — TAMLI

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Original recipe makes 15 servings Change Servings

3 pounds bone-in pork roast
2 cloves garlic
salt and pepper to taste

1/4 teaspoon Cajun seasoning
1 (28 ounce) bottle ketchup
16 ounces prepared mustard

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Stuff roast with garlic, salt, pepper and Cajun seasoning. In a large pot of boiling water, boil roast until meat is slightly pink. Remove from water.
Lay roast in a 9x13 inch baking dish lined with aluminum foil. Cover in ketchup and mustard. Then cover with more foil and bake in the preheated oven for 1 1/2 to 2 hours or until internal temperature has reached 145 degrees F (63 degrees C).

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This recipe is very quick and easy! My family loved it. I did not use as much ketchup and mustard as called and it was just great! I boiled the roast for 10 min and that seemed to be just fine. Good Luck!

—BIXLV

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Most Helpful Critical Review

Sep 25, 2003

You better like ketchup and mustard if you try this recipe. It did not suit my taste. I was looking for something special and this was not it. It was just "so-so".

—debie

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20 Ratings

Jul 14, 2003

This recipe was the best pork roast I ever made. It was very tender and had a nice spicey flavor. I make this for my family about every 2 months.

—CANDY400

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Sep 25, 2003

The roast was "fall apart tender". I merely smothered it with mustard and ketchup and did not use the quantities as assigned. It still came up with a sizable and delicious gravy. Go for it.

—THOSJOYCE

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Nov 30, 2006

Yummy!! I substituted spicy brown mustard and on the advice of others, just brushed the ketchup & mustard on the roast. I also boiled for about 10 minutes as was suggested and it was delicious!!

—momapotamus

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Mar 28, 2004

I made it for a gathering of 20 people and everyone loved it. It was very very tender. I would definetly make it again.

—GUITARPLAYER1123

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May 05, 2003

My husband found this recipe here and decided to try it. It was delicious! We have made it 3 times now in the past 2 months. The only thing is that it can be hard to get the ketchup/mustard ratio just right. I have to say the best mustard to use with this is just the plain yellow (not spicy brown ). All in all it is a great recipe and we will continue to make it.

—Punkintoze

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Oct 20, 2003

This recipe is fun, tasty, and oh-so-tender! My husband kept asking me what I was doing! Boiling a pork roast??? Ketchup & mustard??? You should have seen his face--especially when he tasted it. I did top the roast with a chopped onion before covering it with foil for the baking--yummy!

—MAGMOM

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Nutrition

Calories
200 kcal
10%

Carbohydrates
14.9 g
5%

Cholesterol
37 mg
12%

Fat
11.1 g
17%

Fiber
1.2 g
5%

Protein
11.7 g
23%

Sodium
941 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Betty's Pork Roast

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 200
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 3.7g 19 %
Cholesterol 37mg 12 %
Sodium 941mg 38 %
Potassium 372mg 10 %
Total Carbohydrates 14.9g 5 %
Dietary Fiber 1.2g 5 %
Protein 11.7g 23 %
** Sugars 12.2g
** Vitamin A 10 %
** Vitamin C 14 %
** Calcium 5 %
** Iron 12 %
** Thiamin 27 %
** Niacin 35 %
** Vitamin B6 16 %
** Magnesium 12 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.