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Razorback Roast Sandwiches

Yield 8 sandwiches


  • 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

How to Make It

  1. 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.

  2. 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.

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

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