Barbecued pork loin (prep

Yield: 100 Servings

Measure Ingredient
32 pounds PORK ROAST LOIN FZ
1 tablespoon PEPPER BLACK 1 LB CN
6 tablespoons SALT TABLE 5LB

2 ga -

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. RUB EACH ROAST WITH MIXTURE OF SALT AND PEPPER.

2. PLACE IN PANS. DO NOT ADD WATER. DO NOT COVER.

3. BAKE 1½ TO 2 HOURS, DEPENDING ON SIZE OF ROASTS. DRAIN OR SKIM OF EXCESS FAT. SET ROASTS ASIDE FOR USE IN STEP 6.

4. POUR 2 CUPS PREPARED BARBECUE SAUCE OVER EACH ROAST; COVER PANS.

RESERVE

REMAINING SAUCE FOR BASTING.

5. BAKE 1 HOUR; UNCOVER ROASTS; BASTE; CONTINUE TO COOK APPROXIMATELY 30 MINUTES OR UNTIL MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F.

6. LET ROASTS STAND 20 MINUTES. REMOVE STRINGS AND NETTING BEFORE SLICING. DRAIN SAUCE; REMOVE EXCESS FAT.

7. SLICE PORK; SERVE WITH REMAINING SAUCE.

NOTE: 1. IN STEP 1, 58 LB PORK LOIN, BLADES, MAY BE USED.

2. OTHER TYPES AND SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L09701

SERVING SIZE: 2 SLICES P

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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