Oven-Roasted Pork Barbecue

It has been raining lately to think that it’s almost summer. Since March, we have only used our outdoor barbecue grill a couple of times. It’s not only because of the weather but mostly it’s the cleaning part after. Besides, in our part of the world, we have more cold and/ rainy days than beautiful sunshine. But that’s not gonna stop us from enjoying skewered pork barbecues all-year-round. There’s always a way!

At first, I was hesitant to do it in the oven. I thought it might easily burn or come out dry. But I have to muster some strength somehow and get on with it. At the end, I gave it a go and so glad I did. Now, even when the weather is nice outside, I roast it in the oven…saves me time and cleaning up is a breeze. 

This recipe can be done either in the oven or on the outdoor grill. The result is almost the same as if you did it outside. Broiling it at the end makes a big difference and your guests won’t believe it’s not done on the grill.

Filipino pork barbeque
oven roasted barbeque

Oven-Roasted Pork Barbecue

Pam from PinoyBites
This oven-roasted Filipino Pork Barbecue can be made any season and tastes as delicious as the ones cooked on the grill
4.8 from 5 votes
Prep Time 25 mins
Cook Time 40 mins
Marinating Time 4 hrs
Course Appetizer, Main Course, Snack
Cuisine American, Filipino


Pork Barbecue Sauce (enough for 4-5lbs or 2.2 kgs of meat)

  • 1 cup brown sugar
  • 1 cup Sprite lemon-lime soda
  • ½ cup ketchup
  • ½ cup sweet chili sauce or more ketchup
  • ½ cup soy sauce
  • ¼ cup vinegar
  • 2 Tablespoons garlic powder
  • 1 Tablespoon sea salt
  • 1 Tablespoon paprika optional
  • 1 teaspoon ground black pepper
  • 1-2 teaspoons chili flakes optional

Combine all the ingredients in a large bowl and mix very well. Transfer to a container and refrigerate until ready to use. Can be kept in the fridge for a week.

    For the barbecue:

    • Thinly sliced pork shoulder or pork belly (up to 5 pounds) sliced like bacon
    • ¼ cup of canola oil mixed with ½ cup barbecue sauce for basting**
    • Wooden skewers soaked in water for 1 hour
    • Thin strips of foil to cover the exposed skewer sticks
    • Baking sheet lined with foil and topped with rack that’s been brushed with oil I used 12×18 pan with 1 inch border


    • Marinate the meat in the refrigerator for at least 4 hours or overnight. Thread the pork slices on the skewer, making sure to leave about 2 – 2 ½ inches of the stick exposed and cover the top of the skewer completely with meat to avoid burning. Once done, cover each exposed stick with foil and place on top of the greased rack and arrange side by side.*
    • Preheat the oven to 400F and position the oven rack in the middle. Brush the skewered pork with the sauce used for marinating. Roast for 20minutes. Remove pan from the oven and flip each skewer. Brush this side with the new sauce that’s been combined with oil.** Put back in the oven and roast for another 15 minutes.
    • Remove from the oven again and flip. Baste with the remaining sauce or make more if needed. Transfer the oven rack one slot up or third position from the top and switch oven setting to BROIL. Broil for 3-5 minutes on each side, making sure the oven door is slightly open. Keep an eye on it as it burns quickly. Brush or spray a little bit more oil to speed up browning.
    • Serve with spiced vinegar** (see notes)


    *I was able to fit 20 skewers, facing each other using a 12x 18 inch baking pan with sides.
    **To make spiced vinegar, combine ½ cup vinegar, 2 chopped garlic, chopped red chilli or chili flakes (optional) and season with salt and cracked black pepper.
    ***The sauce is good for 4-5 lbs of meat, depending on how “saucy” you want it. I usually use about 1 ¼- 1 ½ cups sauce for every 2.2 lbs (1 kg) of meat.

    Feel free to share with your friends!

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    Daryl from Maryland
    Daryl from Maryland
    3 years ago

    5 stars
    Hi . Looks yummy! Can we substitute chicken to the pork in this recipe? Thanks!

    3 years ago

    do you use banana ketchup or tomato ketchup?

    2 years ago

    Do you use any kind of barbeque sauce with the oil to baste?

    Andi B
    Andi B
    2 years ago

    5 stars
    I’ve made this recipe so many times. It is a hit with my whole extended family. It is my go to BBQ Pork recipe. I’ve used the sauce as a marinade/glaze on porkchops and chicken as well. The recipe makes so much sauce, I reserve the extra and just keep it in the fridge and can usually get 2 dinners out of it. So so good.

    Pamela Casis
    2 years ago
    Reply to  Andi B

    Hi Andi! I’m so happy to hear that! Making more than enough sauce at once saves me time. Like you, I park it at the back of the fridge just waiting for another meal. Super thanks for taking the time to review this recipe. 💕


    […] finally barbecue season! Though I can use the oven to make Pork Barbecue all-year round, the sight and smell of cooking on the grill makes it more enjoyable to eat. What’s […]

    1 year ago

    5 stars
    This is a great recipe!! Made it tonight in the oven and the meat came out so tender and juicy! Will definitely make again!

    9 months ago

    4 stars
    Hi Pamela where you have vinegar in the ingredients is this white vinegar or the normal brown malt vinegar

    9 months ago
    Reply to  Pamela Casis

    Thank you Pamela for the reply I’ll have a look for some as I’m looking forward to making these 😋😋

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