Ingredients:
3 1/2-3 1/2lb pork roast
1/2 cup soy sauce
1/2 cup sherry
1 8oz can crushed pineapple (undrained)
2 cloves finely minced garlic
1 teaspoon ground ginger
1 teaspoon seasoned black pepper
1/2 cup water
Directions:
Mix all ingredients together
Place roast in a 1 gallon heavy duty plastic bag and add the mixture
Seal bag securely and refrigerate 24 hours turning several times
Place the roast in your smoker (save the marinade) for 4 or 5 hours
Meanwhile strain the marinade and simmer to reduce it to a sauce
When your roast is done serve it with the sauce on the side
Before and after…
SpiceGuy on August 11th 2010 in Pork, Recipes, Roasts
Ingredients
One 7-bone roast, about 4lbs.
One packet of onion soup mix or tomato bouillon, (my favorite)
One can of condensed cream of mushroom soup
About 10-12 oz. of red wine
Directions
Lay the roast in the bottom of your dutch oven.
Cover the roast with the dry soup mix. If using the tomato bouillon, use about 4 tablespoons.
Next spread the cream of mushroom soup over the top of the roast.
Now fill the soup can with red wine and gently drizzle it over the roast.
Cover and cook at 250-275F for 6 or 7 hours.
While it’s cooking, you may want to leave the house, the aroma of this roast cooking will be amazing, as will be the flavor and texture.
SpiceGuy on December 14th 2006 in Beef, Recipes, Roasts
