Ingredients Jump to Instructions ↓

  1. 10 pounds boneless Boston butt pork roast

  2. 1 cup chopped onion

  3. 3/4 cup chopped garlic

  4. 1/2 cup tiger sauce

  5. 1 teaspoon chopped parsley

  6. 1/2 cup Worcestershire sauce

  7. 2 tablespoons steak sauce -- (Worcestershire sauce)

  8. 2 1/2 tablespoons dry mustard

  9. 1 seasoned salt -- (dry rub)

  10. 6 ounces tomato paste

  11. 3 tablespoons brown sugar

Instructions Jump to Ingredients ↑

  1. Preparation : 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 180F. Brush with Tomato Sauce when done and serve. DO NOT brush with tomato sauce until meat is almost done as the sugar in the tomato sauce will blacken. NOTE: Tiger Sauce is a brand name of sweetened hot sauce.


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