Cajun Pork Roast

• 10 lbs boneless boston pork roast
• 2 tablespoons steak sauce (Lea & Perrins)
• 1 cup chopped onion
• 2 1/2 tablespoons dry mustard
• 3/4 cup chopped garlic (approx 1 head garlic)
• Cajun-style seasoning salt, or other seasoning salt (optional)
• 1/2 cup tiger sauce (a brand name of sweetened hot sauce)
• 6 ounces tomato paste, thinned with 1/4 cup water or chicken broth
• 1 teaspoon chopped parsley
• 3 tablespoons brown sugar
• 1/2 cup Worcestershire sauce

1. MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard (and seasoning salt to taste, if using). Mix well.
2. 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 (thinned with 1/4 cup water or chicken broth), parsley, 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.
6. Brush with Tomato Sauce when done and serve.
7. An adopted recipe.

pork roast, steak sauce, onion, mustard, garlic, cajun, tiger sauce, tomato paste, parsley, brown sugar, worcestershire sauce

Taken from www.food.com/recipe/cajun-pork-roast-7483 (may not work)