Cajun Pork Roast

Course : BBQ
Serves: 12
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10 pounds boneless Boston pork roast
1 cup chopped onion
3/4 cup garlic chopped
1/2 cup tiger sauce
1 teaspoon chopped Parsley
1/2 cup Worcestershire Sauce
2 tablespoons steak sauce -- (Lea and Perrins)
2 1/2 tablespoons dry mustard
1 teaspoon seasoned salt -- (dry rub)
6 ounces tomato paste
3 tablespoons brown sugar

Preparation / Directions:

MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard. 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). 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 170F. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce.

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