BROWSE THE COLGIN COOKBOOK

LUAU ROAST PORK

Number of Servings: 12

Ingredients:
5 lbs pork roast
2 tablespoon coarse salt, like ice cream salt
1 and 1/2 teaspoon COLGIN WORCESTERSHIRE SAUCE
1/2 cup soy sauce
3 cloves garlic, crushed
1 teaspoon ground ginger
1 tablespoon COLGIN NATURAL HICKORY LIQUID SMOKE

Instructions:
Combine salt, Worcestershire sauce, garlic, ginger, and liquid smoke. Rub roast with mixture and allow to marinate for a least 1 hour or up to 24 hours in the refrigerator. Place roast and juices in a roasting bag or tightly wrap in foil. Place in baking pan. Bake at 325F for 4-5 hours or until meat is fall-apart-tender. Shred meat to serve.

NOTE: Juice is very salty. If the juice is used with the meat the sodium per serving will be between 100 and 1600 mg. Discarding juice after roasting meat will produce the wonderful flavor and reduce sodium to between 160-375 mg per serving. Dilute the juice by at least 5 times and use for cooking dry beans or other foods for a great flavor (do not add additional salt).

Try COLGIN NATURAL HICKORY LIQUID SMOKE on:
Short Ribs
Pork Chops
Pork Roast
Steak
Spare ribs
Chicken
Meat loaf
Turkey
Lamb Chops

Marinate meat 1 to 2 hours prior to cooking. Place meat in baking dish and either bake or broil as usual.Baste meat frequently while cooking.