Recipe for Cajun Pork Roast II


10 lb boneless boston pork roast
3/4 cup choppped garlic
1 teaspoon chopped parsley
2 tablespoon steak sauce (lea & perrins)
1 single seasoned salt (dry rub)
3 tablespoon brown sugar
1 cup chopped onion
1/2 cup tiger sauce
1/2 cup worcestershire sauce
2 1/2 tablespoon dry mustard
6 oz tomato paste


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 baste- ing 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.

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