The orange flavor of the cointreau, together
with all the other seasonings, infuses an ordinary pork roast with magic. Serves 4-8,
depending on size of roast.
1 pork roast, preferably center cut
Sauce:
8 oz tomato sauce
1/2 c ketchup
1/2 c red wine vinegar
1/2 c dark brown sugar
1/2 c corn syrup
1/2 c water
1 tsp chili powder
1 tbsp cornstarch
1/2 c cointreau
Preheat oven to 350 degrees. Roast pork for 3-4 hours, until a meat thermometer in the
center reads 160 degrees.
Meanwhile, combine all sauce ingredients except cornstarch and cointreau in the top of a
double boiler. Cook, stirring occasionally, until hot.
In a small bowl, blend cornstarch and 2 tbsp of sauce mixture. Add cornstarch to sauce,
stirring constantly. After sauce thickens, add cointreau and cook 15 minutes, stirring
constantly.
Thirty minutes before roast is done, cover with one-third of sauce. In 15 minutes, baste
with another third of sauce. Serve remaining sauce with roast. |
