Pork Roast Barbecue

• 1 boneless rolled pork loin roast (3-1/2 to 4 pounds)
• 2 cups water, divided
• 2 teaspoons salt, divided
• 1 can (16 ounces) tomato puree
• 1 tablespoon each brown sugar, vinegar and Worcestershire sauce
• 1 teaspoon browning sauce, optional
• 1/4 teaspoon each pepper, ground mustard and hot pepper sauce
• Sandwich buns, optional

1. Place roast in a heavy 5-qt. roaster or Dutch oven. Combine 1 cup water and 1 teaspoon salt; pour over meat. Cover and simmer for 2 hours. Drain, reserving 1 cup broth. Cool roast for 15 minutes. Cut into thin slices; place in an 11x7-in. baking dish.
2. In a small saucepan, combine tomato puree, sugar, vinegar, Worcestershire, browning sauce if desired, pepper, mustard, pepper sauce, remaining water and salt and reserved broth. Bring to a boil; cook and stir for 3 minutes. Pour over meat. Cover and refrigerate overnight, turning the meat once.
3. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350u0b0 for 1 hour. Serve on buns if desired.

rolled pork, water, salt, tomato puree, brown sugar, browning sauce, pepper, sandwich buns

Taken from www.tasteofhome.com/recipes/pork-roast-barbecue/ (may not work)