Rating: 4.09 stars
23 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Pork roast stuffed with garlic and seasoning and covered with ketchup and mustard. Could be as close to ball park pork as you'll ever get!

Recipe Summary

Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stuff roast with garlic, salt, pepper and Cajun seasoning. In a large pot of boiling water, boil roast until meat is slightly pink. Remove from water.

  • Lay roast in a 9x13 inch baking dish lined with aluminum foil. Cover in ketchup and mustard. Then cover with more foil and bake in the preheated oven for 1 1/2 to 2 hours or until internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts

200 calories; protein 11.7g; carbohydrates 14.9g; fat 11.1g; cholesterol 36.9mg; sodium 941.1mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
11/01/2003
This recipe is very quick and easy! My family loved it. I did not use as much ketchup and mustard as called and it was just great! I boiled the roast for 10 min and that seemed to be just fine. Good Luck! Read More
(17)

Most helpful critical review

Rating: 2 stars
09/25/2003
You better like ketchup and mustard if you try this recipe. It did not suit my taste. I was looking for something special and this was not it. It was just "so-so". Read More
(20)
23 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
09/25/2003
You better like ketchup and mustard if you try this recipe. It did not suit my taste. I was looking for something special and this was not it. It was just "so-so". Read More
(20)
Rating: 5 stars
11/01/2003
This recipe is very quick and easy! My family loved it. I did not use as much ketchup and mustard as called and it was just great! I boiled the roast for 10 min and that seemed to be just fine. Good Luck! Read More
(17)
Rating: 5 stars
07/14/2003
This recipe was the best pork roast I ever made. It was very tender and had a nice spicey flavor. I make this for my family about every 2 months. Read More
(15)
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Rating: 5 stars
09/25/2003
The roast was "fall apart tender". I merely smothered it with mustard and ketchup and did not use the quantities as assigned. It still came up with a sizable and delicious gravy. Go for it. Read More
(13)
Rating: 5 stars
11/30/2006
Yummy!! I substituted spicy brown mustard and on the advice of others just brushed the ketchup & mustard on the roast. I also boiled for about 10 minutes as was suggested and it was delicious!! Read More
(12)
Rating: 5 stars
03/28/2004
I made it for a gathering of 20 people and everyone loved it. It was very very tender. I would definetly make it again. Read More
(8)
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Rating: 5 stars
10/20/2003
This recipe is fun tasty and oh-so-tender! My husband kept asking me what I was doing! Boiling a pork roast??? Ketchup & mustard??? You should have seen his face--especially when he tasted it. I did top the roast with a chopped onion before covering it with foil for the baking--yummy! Read More
(8)
Rating: 4 stars
05/05/2003
My husband found this recipe here and decided to try it. It was delicious! We have made it 3 times now in the past 2 months. The only thing is that it can be hard to get the ketchup/mustard ratio just right. I have to say the best mustard to use with this is just the plain yellow (not spicy brown ). All in all it is a great recipe and we will continue to make it. Read More
(7)
Rating: 4 stars
06/20/2007
Very Good! I did not use the whole amount of ketchup and mustard but I wish I would of to have extra sauce to serve over mashed potatoes. Read More
(6)