Try this Barbequed Pork recipe, or contribute your own.
Suggest a better descriptionCut the pork butt in half, then slice each half into 3/4-inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally. Preheat oven to 350 degrees. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees, and roast for another 15 to 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2-inch slices and arrange on a platter to serve. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B12 broadcast 01-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 4 | ||
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Calories: 743 | ||
Calories from Fat: 381 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 211.2mg | 65 % | |
Sodium 589.8mg | 20 % | |
Potassium 1121.1mg | 30 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 25.1g | ||
Protein 60.2g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 743
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