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PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
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1.
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RUB EACH ROAST WITH Mix OF SALT AND PEPPER.
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2.
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PLACE IN PANS.
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Don't Add in WATER.
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Don't COVER.
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3.
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BAKE 1 1/2 TO 2 Hrs, DEPENDING ON SIZE OF ROASTS.
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DRAIN Or possibly SKIM OFF EXCESS FAT.
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SET ASIDE FOR USE IN STEP 6.
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4.
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COMBINE SUGAR, BROWN SUGAR, MUSTARD FLOUR, SALT, Warm SAUCE, STEAK SAUCE,TOMATO PASTE, VINEGAR, LEMON JUICE, WATER, AND SALAD OIL Or possibly SHORTENING; BRINGTO A BOIL.
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REDUCE HEAT; SIMMER 1 1/2 Hrs Or possibly Till SAUCE IS BLENDED.
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5.
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DISSOLVE CORNSTARCH IN WATER; Add in TO SAUCE, STIR, BRING TO A BOIL, REMOVEFROM HEAT.
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6.
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POUR 2 C. SAUCE OVER EACH ROAST; COVER PANS.
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RESERVE REMAINING SAUCE FOR BASTING.
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7.
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BAKE 1 HOUR, UNCOVER ROAST; BASTE; CONTINUE TO COOK APPROXIMATELY 30 Min Or possibly Till MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F.
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8.
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LET ROASTS STAND 20 Min.
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REMOVE STRING Or possibly NETTING BEFORE SLICING.
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DRAIN SAUCE; REMOVE EXCESS FAT.
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9.
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SLICE PORK; SERVE WITH REMAINING SAUCE.
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NOTE:
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1.
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IN STEP 1, 58 LB PORK LOIN, BLADELESS, MAY BE USED.
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NOTE:
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2.
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IN STEP 4, 1 LB 8 Ounce FRESH LEMONS A.P.
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(6 LEMONS) WILL YIELD 1 C. JUICE.
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NOTE:
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3.
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IN STEPS 4 AND 5, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS.
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PREPARE 2 GAL SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER.
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NOTE:
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4.
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OTHER SIZES AND TYPES OF PANS MAY BE USED.
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SEE RECIPE NO.
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A-25.
