| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 16 | Servings | |
INGREDIENTS
| 2 | ts | -Salt Pepper |
| 1 | ts | Paprika |
| 1/4 | ts | Garlic salt |
| 1 | ts | Rosemary leaves |
| 1 | tb | Steak sauce |
| 12 | lb | Fresh leg of pork; boned |
| 1/3 | c | Parsley; chopped |
| 1/3 | c | Black olives; chopped |
| 1/3 | c | Green onions; chopped |
| 3 | Canned pimientos; chopped |
INSTRUCTIONS
Combine salt, pepper, paprika, garlic salt, rosemary leaves and steak sauce; rub half the mixture on inside of pork. Combine remaining ingredients; stuff inside of pork with pimiento mixture. Tie securely. Score fat and skin; rub remaining salt mixture on outside of pork. Place roast, fat side up, on rack in shallow baking pan. Roast in preheated 325-degree oven for 4 hours and 30 minutes or to 185 degrees on meat thermometer. Source: "New Holiday Cookbook." Typed by Joyce Burton on 3/18/97 for the March '97 Delphi Net Robin Recipe Swap. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 23, 1998
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