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
- 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.
- 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.
- 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)