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

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