10 lb boneless boston pork roast
1 cup chopped onion
3/4 cup choppped garlic
1/2 cup tiger sauce
1 tsp chopped parsley
1/2 cup worcestershire sauce
2 tbsp steak sauce (lea & perrins)
2 1/2 tbsp dry mustard
1 seasoned salt (dry rub)
6 oz tomato paste
3 tbsp brown sugar
Directions
MARINADE: Combine chopped onion, chopped garlic, chopped parsley with
the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard.
Mix well. Make slits into roast and rub sauce well into and over the
roast (a baste- ing syringe works well to place suace into slits).
Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO
SAUCE: Mix tomato paste and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the
roast is 170 degress. Brush with Tomato Sauce when done and serve.
NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
Servings: 12 servings
Cajun Pork Roast Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat; Pork
The History of Recipes
We can trace the history of written recipes way back into distant history, certainly as far back as ancient Egypt, and quite possibly further than that. However, these, early cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
Later on, in Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into appetizers, entrees and desserts, a very modern way of dining. He also describes how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example basil, rue and parsley. For the next few years, the upper-class families of the West competed with each other to lay on the most exotic meals, and because of this the best chefs and their recipes could command a high salary. Nevertheless, it was during the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing the recipes of their peers. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Cajun Pork Roast recipe.
