Pan: 18 By 24-Inch Roasting Pan Temperature: 350 F. Oven

1. Rub Each Roast With Mixture Of Salt And Pepper.

2. Place In Pans. Do Not Add Water. Do Not Cover.

3. Bake 1 1/2 To 2 Hours, Depending On Size Of Roasts. Drain Or Skim Off Excess Fat. Set Aside For Use In Step 6.

4. Combine Sugar, Brown Sugar, Mustard Flour, Salt, Hot Sauce, Steak Sauce,

Tomato Paste, Vinegar, Lemon Juice, Water, And Salad Oil Or Shortening; Bring

To A Boil. Reduce Heat; Simmer 1 1/2 Hours Or Until Sauce Is Blended.

5. Dissolve Cornstarch In Water; Add To Sauce, Stir, Bring To A Boil, Remove

From Heat.

6. Pour 2 Cups Sauce Over Each Roast; Cover Pans. Reserve Remaining Sauce For Basting.

7. Bake 1 Hour, Uncover Roast; Baste; Continue To Cook Approximately 30 Minutes Or Until Meat Thermometer Inserted In Meat Registers 170 F.

8. Let Roasts Stand 20 Minutes. Remove String Or Netting Before Slicing. Drain Sauce; Remove Excess Fat.

9. Slice Pork; Serve With Remaining Sauce.

1 Cup Juice.

Ingredients. Prepare 2 Gal Sauce According To Instructions On Container.