Paula Deen LMRO01A Instruction Manual & Recipes page 22

Ingredients
1/2 t easpoon b lack p epper
1/2 t easpoon c elery s eed
1 t easpoon s alt
1 t easpoon m ustard
3 t easpoons l emon j uice
2 t ablespoons c ider v inegar
2 t ablespoons h oney
1/4 c up s oy s auce
1/4 c up W orcestershire s auce
1 ( 4 -­‐ pound) p ork l oin r oast
2 c loves g arlic, m inced
1 c up c hicken s tock
1 c up P aula D een B BQ S auce*
PreparaLon
1. In a s mall b owl, c ombine W orcestershire s auce, s oy s auce,
honey, v inegar, l emon j uice, m ustard, s alt, c elery s eed,
pepper a nd g arlic. P lace p ork l oin r oast i n a l arge p lasAc r e-­‐
sealable b ag a nd p our m arinade o ver p ork l oin. S eal a nd
marinate i n r efrigerator f or a t l east 4 h ours ( preferably
overnight).
2. Remove r oast f rom b ag, p lace i n r oaster, a nd d iscard
marinade.
3. Heat t he r oaster t o 3 75°F.
4. Add p ork a nd s ear o n a ll s ides.
5. Add t he c hicken s tock a nd d eglaze t he p an.
6. Cover a nd r oast p ork l oin a t 3 00°F f or 1 h our o r t o a n
internal t emperature o f 1 60°F t o 1 70°F. S erve w ith P aula
Deen's O riginal B BQ s auce.* *
BARBECUE P ORK R OAST
Sold S eparately
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