Print Recipe

Dry Rub Seasoning

Author: chefs-mate Cooking Method: Grilling, Roasting Cuisine: Cajun Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 12 Calories: 3066.7

Dietary:

G Gluten-free

Description

This Cajun main features Boneless Boston pork roast, Chopped onion, Chopped garlic, Tiger sauce, Chopped Parsley. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Directions

MARINADE:
Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard.
Mix well.
Make slits into roast and rub sauce well into and over the roast (a basting syringe works well to
place sauce into slits).
Allow to sit in the refrigerator for 6 hours (or overnight).
TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the roast is 170F.
Brush with Tomato Sauce when done and serve.
By (Norm Corley) on Jan 08, 1998

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3066.7kcal

% Daily Value *
Total Fat 161.9g250%
Saturated Fat 57.6g288%
Cholesterol 914.1mg305%
Sodium 101568.1mg4233%
Total Carbohydrate 66.2g23%
Dietary Fiber 8.9g36%
Sugars 31.5g
Protein 320.7g642%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boneless, boston, brown, cajun, chopped, dry, garlic, grilling, lea, main, mustard, onion, parsley, paste, perrins, pork, roast, roasting, rub, salt

Dry Rub Seasoning