** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
A spicy marinade does all the work in this succulent pork roast. Leaving it to sit overnight, and long, slow cooking-time make for a juicy and flavorful entree.
1. MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worcestershire sauce, steak sauce and dry mustard.
2. Mix well. Make slits into roast and rub sauce well into and over the roast (a basting syringe works well to place sauce into slits).
3. Allow to sit in the refrigerator for 6 hours (or overnight).
4. TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside.
5. Cook roast in a covered grill until the internal temperature of the roast is 170 degrees.
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Dietary Notes:
This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Malt, Pork, Garlic, Natural Sweeteners, Mustard, Beef, Onion allergies.