Pork Roast Barbecue Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 each: Boneless rolled pork loin,
1 tbsp: Worcestershire sauce,
-, 3 1/2-4 lbs.
1 tsp: Browning sauce, optional
2 cup: Water, divided
1/4 tsp: Pepper,
2 tsp: Salt, divided
1/4 tsp: Dry mustard,
1 can: Tomato puree, 16 oz.
1/4 tsp: Hot pepper sauce,
1 tbsp: Brown sugar,
Sandwich buns, optional
1 tbsp: Vinegar,
Directions:
Place roast into a heavy 5 quart roaster or Dutch oven. Combine 1 cup
water and 1 teaspoon salt; pour over meat. Cover and simmer for 2
hours. Drain, reserving 1 cup of broth. Cool roast for 15 minutes.
Cut into thin slices; place in an 11" x 7" x 2" baking dish. In a 2
quart saucepan, combine tomato puree, sugar, vinegar, Worcestershire
sauce, browning sauce, if desired, pepper, mustard, hot pepper sauce,
remaining water and salt and reserved broth. Bring to a boil; cook
and stir for 3 minutes. Pour over meat. Cover and refrigerate
overnight, turning the meat once. Remove from the refrigerator 30
minutes before reheating. Bake covered, at 350 degrees for 1 hour.
Serve on buns if desired. Serves 10-12. SOURCE:* Country Magazine,
August/September 1995 POSTED BY: Jim Bodle 10/95
Submitted By JIM BODLE On 10-13-95
Source from luhu.jp
water and 1 teaspoon salt; pour over meat. Cover and simmer for 2
hours. Drain, reserving 1 cup of broth. Cool roast for 15 minutes.
Cut into thin slices; place in an 11" x 7" x 2" baking dish. In a 2
quart saucepan, combine tomato puree, sugar, vinegar, Worcestershire
sauce, browning sauce, if desired, pepper, mustard, hot pepper sauce,
remaining water and salt and reserved broth. Bring to a boil; cook
and stir for 3 minutes. Pour over meat. Cover and refrigerate
overnight, turning the meat once. Remove from the refrigerator 30
minutes before reheating. Bake covered, at 350 degrees for 1 hour.
Serve on buns if desired. Serves 10-12. SOURCE:* Country Magazine,
August/September 1995 POSTED BY: Jim Bodle 10/95
Submitted By JIM BODLE On 10-13-95
Source from luhu.jp