| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Bobbie – no, Main dishes, Pork, Sandwiches | 10 | Servings |
INGREDIENTS
| 1 | Boneless pork loing roast; 3 1/2-4 lbs | |
| 2 | c | Water; divided |
| 2 | ts | Salt; divided |
| 16 | oz | Can tomato puree |
| 1 | tb | Brown sugar |
| 1 | tb | Vinegar |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Browning sauce; optional |
| 1/4 | ts | Pepper |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | Hot pepper sauce |
| Sandwich buns |
INSTRUCTIONS
Place roast in a heavy 5 quart roaster or Dutch oven. Combine 1 cup water and 1 tsp. salt; pour over meat. Cove and simmer for 2 hours. Drain, reserving 1 cup of broth. Cool roast for 15 minutes. Cut into thin slices; place in an 11x7x2P baking dish. In a 2 quart saucepan, combine tomato puree, sugar, vinegar, Worcestershire sauce, browning sauce, if desired, pepper, mustard, hot pepper sauce, remaining water and salt and reserved broth. Bring to a boil; cook and stir for 3 minutes. Pour over meat. Cover and refrigerate overnight, turning the meat once. Remove from the refrigerator for 30 minutes before reheating. Bake, covered at 350 F. for 1 hour. Serve on buns. Serves 10-12. Winner of Regianl Favorite Recipes - South submiitted by Lola Lance, Zirconia, Noth Carolina NOTES : A nice make ahead dish that only has to be reheated the day it is served. Recipe by: Country Magazine, Aug/Sept. '95, p. 49 Posted to MC-Recipe Digest V1 #963 by Roberta Banghart <bobbi744@sojourn.com> on Dec 23, 1997
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