| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | 1 | Servings | |
INGREDIENTS
| 1 | Pork roast; 5 to 6 lb | |
| 1 | Bottle liquid smoke | |
| 1 | sm | Bottle Tabasco sauce |
| 4 | tb | Cavender's Greek seasoning and onion powder; (up to 6) |
INSTRUCTIONS
From: Perry Greene <palgreen@hiwaay.net> (Raleigh McDonald Hussung/Author) Directions: Turn your gas grill on high and put the roast fat side down to sear. It will begin to flame and smoke. Carefully turn the roast over and sear the other side. When seared on both sides, remove and turn grill off. Place the roast fat side up on a large sheet of heavy-duty foil - spray the foil with Pam first. Pour 1/2 of the bottle of liquid smoke evenly over the roast; shake 1/2 bottle Tabasco evenly over roast. Sprinkle the roast with enough Cavender's to completely cover the surface of the roast. Then sprinkle with the same amount of onion powder. Wrap the roast tightly in the foil and put it in a roasting pan. Place the pan in a 275 oven. Bake for 6 to 7 hours. After cooking, unwrap and remove the roast from the pan. Remove the bones and fat from the roast and shred the meat. Serves 6 to 8. Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998
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