Razorback Roast Sandwiches

• 1/2 cup soy sauce
• 1/2 cup sherry
• 2 cloves garlic, minced
• 1 tablespoon dry mustard
• 1 teaspoon ground ginger
• 1 teaspoon dried whole thyme
• 1 (4- to 5-pound) rolled pork roast
• 16 slices Brown Rice Bread
• Mayonnaise, mustard, and/or catsup
• Tomato slices
• Lettuce leaves

1. Combine first 6 ingredients; stir well. Place mixture and roast in a large plastic bag with seal; close bag. Marinate overnight in refrigerator, turning bag occasionally.
2. Remove meat from marinade, reserving marinade. Place roast on rack in a shallow roasting pan. Insert meat thermometer into meaty part of roast. Bake, uncovered, at 350u0b0 for 2 1/2 hours or until thermometer reaches 170u0b0, basting frequently with marinade. Let stand 10 minutes. Slice for sandwiches.
3. Spread 8 slices of Brown Rice Bread with desired condiments. Top with pork, tomato, and lettuce. Cover with remaining 8 slices.

soy sauce, sherry, garlic, mustard, ground ginger, thyme, pork roast, brown rice bread, mayonnaise, tomato slices

Taken from www.myrecipes.com/recipe/razorback-roast-sandwiches (may not work)