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2 tablespoon Flour
1¾ teaspoon Salt
1 teaspoon Mustard, Dry
1 teaspoon Caraway Seed
½ teaspoon Sugar
¼ teaspoon Pepper
¼ teaspoon Sage
5 pound Pork Roast
1½ cup Applesauce
½ cup Brown Sugar, Packed
¼ teaspoon Mace, Ground
In a small bowl, combine flour, 2/3 salt, mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered at 325 for 1 hour.
Combine applesauce, brown sugar, mace, and remaining salt. Mix well. Spread over roast. Roast 1 hour longer or until the internal temperature reaches 160 to 170. Let stand 15 mintues before slicing.
1¾ teaspoon Salt
1 teaspoon Mustard, Dry
1 teaspoon Caraway Seed
½ teaspoon Sugar
¼ teaspoon Pepper
¼ teaspoon Sage
5 pound Pork Roast
1½ cup Applesauce
½ cup Brown Sugar, Packed
¼ teaspoon Mace, Ground
In a small bowl, combine flour, 2/3 salt, mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered at 325 for 1 hour.
Combine applesauce, brown sugar, mace, and remaining salt. Mix well. Spread over roast. Roast 1 hour longer or until the internal temperature reaches 160 to 170. Let stand 15 mintues before slicing.