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| 10 x ca. 450 g | Boneless Boston Pork Roast |
| 1 Tasse | onion chopped |
| 3/4 Tasse | garlic chopped |
| 1/2 Tasse | Tiger Sauce |
| 1 Teelöffel | parsley chopped |
| 1/2 Tasse | Worcestershire Sauce |
| 2 Esslöffel | Steak Sauce (Lea & Perrins) |
| 2 1/2 Esslöffel | mustard dry |
| 1 | Seasoned Salt (Dry Rub) |
| 6 x ca. 30 g | tomato paste |
| 3 Esslöffel | brown sugar |
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Marinade: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worcestershire sauce, steak sauce and dry mustard. Mix well.
Make slits into roast and rub sauce well into and over the roast (a bast ing syringe works well to place sauce into slits).
Allow to sit in the refrigerator for 6 hours (or overnight).
Tomato Sauce: Mix tomato paste and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the roast is 170 degrees.
Brush with Tomato Sauce when done and serve.
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