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CAJUN PORK ROAST

Category:    Main dishes, Barbecue, Creole, Cajun
Yield:12 servings
 
     10 lb Boneless boston pork roast          1 c  Chopped onion
    3/4 c  Choppped garlic                   1/2 c  Tiger sauce
      1 t  Chopped parsley                   1/2 c  Worcestershire sauce
      2 T  Steak sauce (lea & perrins)     2 1/2 T  Dry mustard
      1 x  Seasoned salt (dry rub)             6 oz Tomato paste
      3 T  Brown sugar                    
 
  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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