Pan: 18 By 24" Roasting Pan Temperature: 325F. Oven

1. Place Roasts Fat Side Up In Pans. Rub Pork With Pepper.

2. Insert Meat Thermometer In Center Of The Thickest Part Of A Roast. Do Not Add Water. Do Not Cover.

3. Roast 2-4 Hours, Depending On Size Of Roasts Or Until Thermometer Registers 170F.

4. Let Stand 20 Minutes. Remove Strings Or Netting Before Slicing.

5. Prepare 1 Recipe (6 1/4 Qt) Barbecue Sauce (Recipe No. O-2) Or Use 14 Lb

1 Oz (6 1/4 Qt) Prepared Barbecue Sauce.

6. Serve 1/4 Cup (1-A Ladle) Hot Barbecue Sauce Over Pork.

2. In Step 1, Racks May Be Used.

3. In Step 3, If Roasts Are Frozen, Cooking Time Will Be Increased By 30 Minutes To 1 Hour. Insert Thermometer After 30 Minutes Cooking.

4. Other Sizes And Types Of Pans May Be Used. See Recipe No. A-25.

5. In Step 3, If Convection Oven Is Used, Roast At 325F. 1 Hour 30 Minutes To 2 Hours 45 Minutes Or Until Meat Thermometer Registers 170F. On High Fan, Closed Vent.