Title: Cajun Pork Roast
Categories: Cajun Pork
Yield: 12 Servings
| 10 | lb | Boneless Boston Pork Roast |
| 1 | c | Chopped Onion |
| 3/4 | c | Chopped Garlic |
| 1/2 | c | Tiger Sauce |
| 1 | ts | Chopped Parsley |
| 1/2 | c | Worcestershire Sauce |
| 2 | tb | Steak Sauce (Lea & Perrins) |
| 2 1/2 | tb | Dry Mustard |
| | | Seasoned Salt (Dry Rub) |
| 6 | oz | Tomato Paste |
| 3 | tb | Brown Sugar |
MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the
Tiger Sauce Worcestershire sauce, steak sauce and dry mustard. Mix well.
Make slits into roast and rub sauce well into and over the roast (a bast
ing syringe works well to place sauce 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 degrees. Brush with
Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of
sweetened hot sauce.