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 are able to trace the history of meal recipes far back into the far past, in fact as far back into history as ancient Egypt, and maybe even further. Having said that, these, old cook books were just very basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to historians is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. During the time of the Romans a man called Apicius created a number of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. He also tells us how the chefs of Roman times made use of many herbs, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. Moving our culinary historical trip onwards, we have a couple of books from the fourteenth century - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that we all know today, but rather recipes for the types of food cooked for the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new foods and spices prompted a surge in manuscripts on food, most of which still exist in private libraries. When we get to the 20th century, cooking publications are starting to become popular due to more people being able to read, more leisure time and having more money. |
We hope you enjoy this Cajun Pork Roast recipe.
