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Lynn's Cajun Pork Roast

10 lb Boneless Boston Pork Roast 
1 c Chopped Onion 
3/4 c Chopped Garlic 
1/2 c Tiger Sauce 
1 tbs Chopped Parsley 
1/2 c Worcestershire Sauce 
2 Tbs Steak Sauce 
2 1/2 Tbs Dry Mustard 
1 x Seasoned Salt (Dry Rub) 
6 oz Tomato Paste 
3 Tbs Brown Sugar 

MARINADE: 

Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worcestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place sauce into slits). Allow to sit in the refrigerator for 6 hours (or overnight).

TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside.

Cook roast in a covered grill until the internal temperature of the roast is 170 degress. Brush with Tomato Sauce when done and serve

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