| 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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