Servings: 100 Portions (2 Pans)
Portions: 2 Slices (4 oz) plus 1/4 Cup Sauce
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
32 lb. pork loin, boneless
6 tablespoon (4 oz) salt
1 tablespoon pepper, black
1/2 cup (2-1/2 oz) cornstarch
1 cup water
SAUCE:
4-1/2 cups (2 lb) sugar, granulated
3/4 cup (4 oz) sugar, brown
4 tablespoon (1 oz) mustard, ground
1-1/2 tablespoon (1 oz) salt
1 tablespoon hot sauce
2 tablespoon liquid smoke (optional)
1 cup meat sauce
1/2 cup tomato paste
2 quart vinegar
1 cup juice, lemon
3 quart water
2 tablespoon salad oil
Rub each roast with salt and pepper. Place in pans. DO NOT ADD WATER. DO NOT COVER. Bake 1-1/2 to 2 hours, depending on size of roasts. Drain fat.
Combine sauce ingredients; bring to a boil. Reduce heat and simmer 1-1/2 hours or until sauce is blended. Dissolve cornstarch in 1 cup water and add to sauce, stir, bring to boil, and remove from heat. Pour 1/2 quart sauce over each roast and cover pans. Reserve remaining sauce for basting. Bake 1 hour, uncover roasts, baste, and continue to cook approximately 30 minutes or until meat thermometer inserted in meat registers 170 degrees F. Let roasts stand 20 minutes before slicing. Drain sauce and remove excess fat. Slice pork and serve with remaining sauce.
NOTE:
Each portion: 2 slices (4 oz) plus 1/4 cup sauce.
1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup juice.
47 lb pork loin, bladeless, may be used.
Increase baking time about 1 hour if roasting from frozen state.
Remove netting before slicing.