Pork roast barbecue
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Boneless rolled pork loin (3 1/2-4 lbs.) |
| 2 | cups | Water, divided |
| 2 | teaspoons | Salt, divided |
| 1 | can | Tomato puree (16 oz.) |
| 1 | tablespoon | Brown sugar |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Browning sauce (optional) |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Dry mustard |
| ¼ | teaspoon | Hot pepper sauce |
| Sandwich buns (optional) | ||
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