INGREDIENTS

INSTRUCTIONS

14 1/8 lb -
PAN:  18 BY 24" ROASTING PAN                      TEMPERATURE:  325F. OVEN
1.  PLACE ROASTS FAT SIDE UP IN PANS.  RUB PORK WITH PEPPER.
2.  INSERT MEAT THERMOMETER IN CENTER OF THE THICKEST PART OF A ROAST.  DO
NOT ADD WATER.  DO NOT COVER.
3.  ROAST 2-4 HOURS, DEPENDING ON SIZE OF ROASTS OR UNTIL THERMOMETER
REGISTERS 170F.
4.  LET STAND 20 MINUTES.  REMOVE STRINGS OR NETTING BEFORE SLICING.
5.  PREPARE 1 RECIPE (6 1/4 QT) BARBECUE SAUCE (RECIPE NO. O-2) OR USE 14
LB
1 OZ (6 1/4 QT) PREPARED BARBECUE SAUCE.
6.  SERVE 1/4 CUP (1-A LADLE) HOT BARBECUE SAUCE OVER PORK.
  :
NOTE:  1.  IN STEP 1, 56 LB PORK LOIN, BLADELESS, MAY BE USED.
2.  IN STEP 1, RACKS MAY BE USED.
3.  IN STEP 3, IF ROASTS ARE FROZEN, COOKING TIME WILL BE INCREASED BY
30 MINUTES TO 1 HOUR.  INSERT THERMOMETER AFTER 30 MINUTES COOKING.
4.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
5.  IN STEP 3, IF CONVECTION OVEN IS USED, ROAST AT 325F. 1 HOUR 30
MINUTES TO 2 HOURS 45 MINUTES OR UNTIL MEAT THERMOMETER REGISTERS 170F. ON
HIGH FAN, CLOSED VENT.
Recipe Number: L08102
SERVING SIZE: 4 OZ
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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