Ingredients
5 lb Pork Loin Salt Pepper
1 can Tomato Sauce
1/2 c. Catsup
1/2 c. Vinegar
1/2 c. Packed Brown Sugar
1 tsp Chili Pwdr
1/4 c. Dark Corn Syrup
1/2 c. Cool Water
1 Tbsp. Cornstarch
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Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
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Have meatman remove chine bone. Rub pork roast with salt and pepper. Place, fat side up, in a shallow roasting pan. (If you have a meat thermometer, insert it in to center of thickest part of meat.) Bake at 325 degrees for 35 to 40 min per lb. (or possibly, till thermometer registers 185 degrees), about 3 to 3 1/4 hrs. Meanwhile, in a saucepan combine the tomato sauce, catsup, vinegar, brown sugar, chili pwdr, corn syrup and water. Mix 2 Tbsp. of this mix with cornstarch. Stir cornstarch mix into first mix. Cook over low heat, stirring occasionally, till slightly thickened, about 15 min. One-half hour before roast is done, remove from oven and drain off drippings. Spoon one-third of the sauce over roast. Return to oven and bake 15 min. Spoon more sauce over roast. Bake 15 min more. Serve roast with rest of heated sauce.