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Receta Barbecued Pork Loin

by Global Cookbook

Ingredientes

3 quart WATER 38 lb PORK ROAST LOIN FZ 1/2 c. TOMATO PASTE #2 1/2 1 1/2 lb LEMON FRESH 1/2 c. STARCH EDIBLE CORN 4 1/2 c. SUGAR, GRANULATED 10 LB 3/4 c. SUGAR, BROWN, 2 LB 2 Tbsp. SHORTENING, 3LB

1 c. STEAK SAUCE 1 Tbsp. PEPPER BLACK 1 LB CN 1/4 c. MUSTARD FLOUR 1 Tbsp. Warm SAUCE 2 quart VINEGAR CIDER 5 tsp SALT TABLE 5LB 6 Tbsp. SALT TABLE 5LB

Direcciones

1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
2. RUB EACH ROAST WITH Mix OF SALT AND PEPPER.
3. PLACE IN PANS. Don't Add in WATER. Don't COVER.
4. BAKE 1 1/2 TO 2 Hrs, DEPENDING ON SIZE OF ROASTS. DRAIN Or possibly SKIM OFF EXCESS FAT. SET ASIDE FOR USE IN STEP 6.
5. COMBINE SUGAR, BROWN SUGAR, MUSTARD FLOUR, SALT, Warm SAUCE, STEAK SAUCE,TOMATO PASTE, VINEGAR, LEMON JUICE, WATER, AND SALAD OIL Or possibly SHORTENING; BRINGTO A BOIL. REDUCE HEAT; SIMMER 1 1/2 Hrs Or possibly Till SAUCE IS BLENDED.
6. DISSOLVE CORNSTARCH IN WATER; Add in TO SAUCE, STIR, BRING TO A BOIL, REMOVEFROM HEAT.
7. POUR 2 C. SAUCE OVER EACH ROAST; COVER PANS. RESERVE REMAINING SAUCE FOR BASTING.
8. BAKE 1 HOUR, UNCOVER ROAST; BASTE; CONTINUE TO COOK APPROXIMATELY 30 Min Or possibly Till MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F.
9. LET ROASTS STAND 20 Min. REMOVE STRING Or possibly NETTING BEFORE SLICING.
10. DRAIN SAUCE; REMOVE EXCESS FAT.
11. SLICE PORK; SERVE WITH REMAINING SAUCE.
12. NOTE:
13. IN STEP 1, 58 LB PORK LOIN, BLADELESS, MAY BE USED.
14. NOTE:
15. IN STEP 4, 1 LB 8 Ounce FRESH LEMONS A.P. (6 LEMONS) WILL YIELD 1 C. JUICE.
16. NOTE:
17. IN STEPS 4 AND 5, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE 2 GAL SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER.
18. NOTE:
19. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
20. SERVING SIZE: 2 SLICES P

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