Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 32 lb PORK ROAST LOIN FZ
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 6 Tbsp. SALT TABLE 5LB
Direcciones
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
- 1. RUB EACH ROAST WITH Mix OF SALT AND PEPPER.
- 2. PLACE IN PANS. Don't Add in WATER. Don't COVER.
- 3. BAKE 1 1/2 TO 2 Hrs, DEPENDING ON SIZE OF ROASTS. DRAIN Or possibly SKIM OF EXCESS FAT. SET ROASTS ASIDE FOR USE IN STEP 6.
- 4. POUR 2 C. PREPARED BARBECUE SAUCE OVER EACH ROAST; COVER PANS.
- RESERVE REMAINING SAUCE FOR BASTING.
- 5. BAKE 1 HOUR; UNCOVER ROASTS; BASTE; CONTINUE TO COOK APPROXIMATELY 30 Min Or possibly Till MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F.
- 6. LET ROASTS STAND 20 Min. REMOVE STRINGS AND NETTING BEFORE SLICING. DRAIN SAUCE; REMOVE EXCESS FAT.
- 7. SLICE PORK; SERVE WITH REMAINING SAUCE.
- NOTE:
- 1. IN STEP 1, 58 LB PORK LOIN, BLADES, MAY BE USED.
- 2. OTHER TYPES AND SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
- SERVING SIZE: 2 SLICES P
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 12 servings | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3488mg | 145% |
| Potassium 7mg | 0% |
| Total Carbs 0.35g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.06g | 0% |
