| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hawaiian |
Pork |
6 |
Servings |
INGREDIENTS
| 1 |
|
Pork shoulder roast (3 lb) |
|
|
[boneless] {Boston Butt} |
| 1/2 |
c |
KIKKOMAN soy sauce |
| 1 1/2 |
ts |
Liquid smoke seasoning |
INSTRUCTIONS
FROM CHEF FREDDY'S
*Precool your refrigerator... 1) Cut pork roast in
half length wise and place the halves in a large
plastic bag... 2) Combine the soy sauce and the liquid
smoke and add to the pork in the plastic bag... Press
out the air, tie the top securely, and turn over
several times to coat pieces well... Refrigerate for 8
hrs. or over night, turnig occasionally... *Preheat
ove to 350° 3) Remove pork from the marinade and place
in a shallow baking dish, cover with aluminum foil
and, bake for 30 min, 4) Discard the foil, turn the
meat and bake for one hour more, or until a meat
thermometer (inserted into the thickest part)
registers at 170° 5) Cut across the grain into thin
slices and serve...
from the GREAT AMERICAN Favorite Brand Name Cookbook
and Fred Goslin at Cyberelm Bbs in Watertown NY. (315)
786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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