Cajun Pork Roast
Yield: 12 servings
10 lb Boneless Boston pork roast
1 c Chopped onion
3/4 c Chopped garlic
1/2 cT iger 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
Marinade: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce
Worcestershire sauce, steak sauce and dry mustard.
Mix well. Make slits into roast and rub sauce well into and over the
roast (a baste- ing syringe works well to place sauce 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
degrees. Brush with Tomato Sauce when done and serve.
NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
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