Razorback Roast Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup soy sauce |
1/2 cup sherry |
2 cloves garlic, minced |
1 tablespoon dry mustard |
1 teaspoon ground ginger |
1 teaspoon dried whole thyme |
1 (4- to 5-pound) rolled pork roast |
16 slices brown rice bread |
mayonnaise, mustard, and/or catsup |
tomato slices |
lettuce leaves |
Directions:
1. Combine first 6 ingredients; stir well. Place mixture and roast in a large plastic bag with seal; close bag. Marinate overnight in refrigerator, turning bag occasionally.
2. Remove meat from marinade, reserving marinade. Place roast on rack in a shallow roasting pan. Insert meat thermometer into meaty part of roast. Bake, uncovered, at 350° for 2 1/2 hours or until thermometer reaches 170°, basting frequently with marinade. Let stand 10 minutes. Slice for sandwiches.
3. Spread 8 slices of Brown Rice Bread with desired condiments. Top with pork, tomato, and lettuce. Cover with remaining 8 slices.
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