Total Time
Prep 0 mins
Cook 0 mins

Garlicky, spicy pork roast!

Ingredients Nutrition


  1. MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard (and seasoning salt to taste, if using). Mix well.
  2. Make slits into roast and rub sauce well into and over the roast (a basting syringe works well to place sauce into slits).
  3. Allow to sit in the refrigerator for 6 hours (or overnight).
  4. TOMATO SAUCE: Mix tomato paste (thinned with 1/4 cup water or chicken broth), parsley, and the brown sugar very well and set aside.
  5. Cook roast in a covered grill until the internal temperature of the roast is 170 degrees.
  6. Brush with Tomato Sauce when done and serve.
  7. An adopted recipe.


Most Helpful

Excellent! This is so wonderfully flavorful and easy to make. I didn't have tiger sauce so I used Red Devil cayenne hot sauce instead. Definitely a keeper!
Editing just to say that I've also made this in the crock pot. No need to marinade overnight since it's in the crock pot all day. Still super yummy!

Angeline November 12, 2012

We loved it. I used a 5 lb pork butt but kept the sauce the same. Didnt have tiger sauce but used tabasco sweet and spicy sauce. The roast was tender and juicy. We spooned the sauce over the slices of pork and it was really good. Gloria

Gloria 15x October 22, 2009

Oh my goodness was this marinade ever good!!!! I had a huge pork roast (actually about 5 of them) that was all one package from Costco. Silly me froze the whole thing without dividing it first. I marinated all, after thawing, then tied all the pieces together and baked at 325 degrees until temp was 165. I let it rest until 170 degrees was reached and served it with baked potatos. (I just realized I had baked some extra potatoes and left them in the oven since last night. Ooops!) In any case, the pork was great! (I refroze most of the extras, but look forward to some leftovers.) I give this a two, no three (if I had them) thumbs up.

Cook In Southwest October 11, 2008

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