INGREDIENTS

INSTRUCTIONS

2 gl 
PAN:  18 BY 24-INCH ROASTING PAN          TEMPERATURE:  350 F. OVEN
RUB EACH ROAST WITH MIXTURE OF SALT AND PEPPER. PLACE IN PANS. DO NOT
ADD WATER. DO NOT COVER. BAKE 1 1/2 TO 2 HOURS, DEPENDING ON SIZE OF
ROASTS. DRAIN OR SKIM OF EXCESS FAT. SET ROASTS ASIDE FOR USE IN STEP
6. POUR 2 CUPS PREPARED BARBECUE SAUCE OVER EACH ROAST; COVER PANS.
RESERVE REMAINING SAUCE FOR BASTING. BAKE 1 HOUR; UNCOVER ROASTS;
BASTE; CONTINUE TO COOK APPROXIMATELY 30 MINUTES OR UNTIL MEAT
THERMOMETER INSERTED IN MEAT REGISTERS 170 F. LET ROASTS STAND 20
MINUTES. REMOVE STRINGS AND NETTING BEFORE SLICING. DRAIN SAUCE;
REMOVE EXCESS FAT. 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.  Recipe Number: L09701
SERVING SIZE: 2 SLICES P  From the <Army Master Recipe Index File>
(actually used today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 418.6mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g