Razorback Roast Sandwiches

Oxmoor House
8 sandwiches


+ Add To Shopping List
1/2 cup soy sauce
1/2 cup sherry
2 cloves garlic, minced
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon dried whole thyme
1 (4- to 5-pound) rolled pork roast
16 slices Brown Rice Bread
Mayonnaise, mustard, and/or catsup
Tomato slices
Lettuce leaves


Combine first 6 ingredients; stir well. Place mixture and roast in a large plastic bag with seal; close bag. Marinate overnight in refrigerator, turning bag occasionally.

Remove meat from marinade, reserving marinade. Place roast on rack in a shallow roasting pan. Insert meat thermometer into meaty part of roast. Bake, uncovered, at 350° for 2 1/2 hours or until thermometer reaches 170°, basting frequently with marinade. Let stand 10 minutes. Slice for sandwiches.

Spread 8 slices of Brown Rice Bread with desired condiments. Top with pork, tomato, and lettuce. Cover with remaining 8 slices.

Created date

February 2010