Title: Cajun Pork Roast
Categories: Meat
Yield: 12 Servings

10 lb Boneless boston pork roast
1 c Chopped onion
3/4 c Choppped garlic
1/2 c Tiger sauce
1 ts Chopped parsley
1/2 c Worcestershire sauce
2 tb Steak sauce (lea & perrins)
2 1/2 tb Dry mustard
Seasoned salt (dry rub)
6 oz Tomato paste
3 tb Brown sugar

From: rflan@omni.voicenet.com (Ron Flannery)

Date: 5 Mar 1995 05:35:51 -0700
MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the
Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well.
Make slits into roast and rub sauce well into and over the roast (a
basteing syringe works well to place suace into slits). Allow to sit in the
refrigerator for 6 hours (or overnight).

TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside.

Cook roast in a covered grill until the internal temperature of the roast
is 170 degress. Brush with Tomato Sauce when done and serve.

NOTE: Tiger Sauce is a brand name of sweetened hot sauce.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.