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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. blade pork roast (boneless)
- 1 1/2 Tbsp. kosher salt
- 1 Tbsp. black pepper (fresh cracked)
- 2 Tbsp. poultry (Paul Prudhomme, Magic Seasoning)
- 2 3/4 cups smoky barbecue sauce
- 1/4 cup maple syrup
- 4 oz. sugar (granulated)
- 3/4 cup seasoned rice vinegar
- 3 cups mayonnaise
- 1 Tbsp. celery seed
- 1/4 cup capers
- 1 1/2 Tbsp. garlic (finely chopped)
- 1 head napa cabbage (shredded)
- 1 head savoy cabbage (shredded)
- 1 cup carrots (julienne)
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Directions
- 1. Preheat convection oven to 300ºF with fan on high speed.
- 2. Rub pork with salt, pepper and seasoning blend.
- 3. Place pork in roasting pan with one inch water in bottom. Tent pan with foil. Bake approximately 2 3/4 hours or until internal temperature reaches 155ºF.
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