Recipe - Cajun Pork Roast

10 pound Boneless boston pork roast
1 cup Chopped onion
Three fourths cup Choppped garlic
One half cup Tiger sauce
1 teaspoon Chopped parsley
One half cup Worcestershire sauce
2 tablespoon Steak sauce (lea & perrins)
2 One half tablespoon Dry mustard
Seasoned salt (dry rub)
6 ounce Tomato paste
3 tablespoon Brown sugar

From: rflan@omni.voicenet.com (Ron Flannery)

Date: 5 Mar 1995 05:35:51 0700
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
basteing 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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