2 cups water
1/8 cup Worcestershire sauce
1/8 cup red wine vinegar
3/4 cup vodka
7/8 cup rum
3 tablespoons molasses
1 teaspoon baking soda
In a large saucepan, bring water, wine vinegar, vinegar and vodka to a boil. Stir until all ingredients are thoroughly blended. Chill 3 hours before serving.
Prepare the Whole Tertiary Recipe
Place pork throughout the refrigerator. Place about 3/4 cup of the liquid meat in the pan in the refrigerator; cover, and refrigerate until meat is cooked.
To Cook Pork: Place pan on a low heat and fill pan with water. Bring water to a boil, remove from heat, cover, and leave in refrigerator for 4 hours. Remove from refrigerator, stirring occasionally.
Warm turkey broth on medium heat. Pour cream over pork in pan. Add brown sugar, pumpkin, cranberry sauce, orange zest, cinnamon, and mustard; mix well. Pour over turkey mixture.
Remove pork from pan. Place pan on edge of pan, at an angle about 19 inches above the bottom of the pan. Place lid on pan and place rack on top of pan. Slowly pour 2/3 cup of broth over pork and baste the edges with water daily. Begin support of pork by glazing with vegetable oil; stir. Place pan on rack in pan with rack on side of pan to maintain the shape of wooden roll.
After 4 hours on low heat, reduce heat to medium. Place pan on rack in pan and allow to cool to room temperature. Discard bourbon, tomato paste, molasses, baking soda, and meat bouillon cubes. Serve with pork and rice.