| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
16 |
Servings |
INGREDIENTS
| 2 |
ts |
-Salt Pepper |
| 1 |
ts |
Paprika |
| 1/4 |
ts |
Garlic salt |
| 1 |
ts |
Rosemary leaves |
| 1 |
tb |
Steak sauce |
| 12 |
lb |
Fresh leg of pork; boned |
| 1/3 |
c |
Parsley; chopped |
| 1/3 |
c |
Black olives; chopped |
| 1/3 |
c |
Green onions; chopped |
| 3 |
|
Canned pimientos; chopped |
INSTRUCTIONS
Combine salt, pepper, paprika, garlic salt, rosemary leaves and steak
sauce; rub half the mixture on inside of pork. Combine remaining
ingredients; stuff inside of pork with pimiento mixture. Tie securely.
Score fat and skin; rub remaining salt mixture on outside of pork. Place
roast, fat side up, on rack in shallow baking pan. Roast in preheated
325-degree oven for 4 hours and 30 minutes or to 185 degrees on meat
thermometer.
Source: "New Holiday Cookbook."
Typed by Joyce Burton on 3/18/97 for the March '97 Delphi Net Robin Recipe
Swap.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 23, 1998
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