Barbecued Pork Loin (Prepared Sauce) Recipe

• 32 lb PORK ROAST LOIN FZ
• 1 Tbsp. PEPPER BLACK 1 LB CN
• 6 Tbsp. SALT TABLE 5LB

1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
2. 1.
3. RUB EACH ROAST WITH Mix OF SALT AND PEPPER.
4. 2.
5. PLACE IN PANS.
6. Don't Add in WATER.
7. Don't COVER.
8. 3.
9. BAKE 1 1/2 TO 2 Hrs, DEPENDING ON SIZE OF ROASTS.
10. DRAIN Or possibly SKIM OF EXCESS FAT.
11. SET ROASTS ASIDE FOR USE IN STEP 6.
12. 4.
13. POUR 2 C. PREPARED BARBECUE SAUCE OVER EACH ROAST; COVER PANS.
14. RESERVE REMAINING SAUCE FOR BASTING.
15. 5.
16. BAKE 1 HOUR; UNCOVER ROASTS; BASTE; CONTINUE TO COOK APPROXIMATELY 30 Min Or possibly Till MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F.
17. 6.
18. LET ROASTS STAND 20 Min.
19. REMOVE STRINGS AND NETTING BEFORE SLICING.
20. DRAIN SAUCE; REMOVE EXCESS FAT.
21. 7.
22. SLICE PORK; SERVE WITH REMAINING SAUCE.
23. NOTE:
24. 1.
25. IN STEP 1, 58 LB PORK LOIN, BLADES, MAY BE USED.
26. 2.
27. OTHER TYPES AND SIZES OF PANS MAY BE USED.
28. SEE RECIPE NO.
29. A-25.
30. SERVING SIZE: 2 SLICES P

pork roast loin fz, salt

Taken from cookeatshare.com/recipes/barbecued-pork-loin-prepared-sauce-78679 (may not work)