1 c. Chopped Onion 1 c. Chopped Garlic 2 Tbs. Chopped Parsley 1 Tbs. Tony Chachere's ½ c. Worcestershire Sauce 2 & ½ Tbs. Dry Mustard
12 lb Boneless Boston Pork Roast
1 - 6 oz. can Tomato Paste 3 Tbs. Brown Sugar 2 tsp. cayenne pepper
Make your marinade by mixing together first 6 ingredients into a bowl. Make slits into roast and rub sauce well into and over the roast, a basting syringe works well get the sauce into slits. Allow to sit in the refrigerator for overnight.
Mix tomato paste, brown sugar and cayenne pepper together and set aside.
Cook roast in a covered grill until the internal temperature of the roast is 170.
Brush Tomato Sauce onto roast when done and serve.