8 pounds pork roast
1/2 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon dried tarragon
2 tablespoons white sugar
1 cup milk
1 cup pumpkin puree
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried sage
1 1/2 teaspoons chili seasoning mix
1 teaspoon pepper
2 1/2 tablespoons margarine, melted
1 1/2 teaspoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C).
Place pork roast in a large stock pot and add salt, oil, tarragon, sugar, milk, pumpkin and garlic powder. Cover pot, remove cover and simmer for 20 minutes. Remove from heat. Stir in tarragon, sugar, cinnamon and chili seasoning. Cook over medium heat for 5 minutes. Stir in pepper and margarine. Pour over roast.
Bake for 15 minutes in the preheat oven, until all liquid is absorbed. Pour mixture over meat and vegetables.
Bake uncovered for 10 minutes, stirring.