One Pork Roast large enough to feed your guests and to have left-overs, cause you will have extra sauce
Sauce:
250 ml Ketchup
250 ml Mango Chutney
375 ml Mango puree, fresh or frozen
200 ml Red wine Vinegar
200ml Chopped Onion
75ml Crushed fresh Garlic
75ml Crushed fresh Ginger
75 ml Tomato Crushed
175 ml Brown Sugar
1 TBSP Ginger Powder
1 TBSP Garlic Powder
Pinch of Cayenne Powder to taste
75 ml Worcestershire
10-20 ml Liquid Smoke to taste
Cook onions, fresh ginger and fresh garlic in a non-reactive pan.
Add everything els to the cooked mixture, and simmer for 20 at low temperature.
This sauce is to be used only as a finishing sauce, because of the high sugar content it will burn on the grill.
Cook your pork roast in a 350F oven. Remove from the oven when the internal temperature reaches a minimum of 155F.
Serve hot with your BBQ Sauce on it or on the side.
Private Chef Martin for Cooking Classes and Catering in Kelowna, BC
(250)712-4440