1 pound lean pork roast
1 tablespoon ketchup
1 onion, chopped
1 lime, juiced
1 quart soy sauce
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons chicken bouillon granules
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon brown mustard
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
2 tablespoons vegetable oil
1 1/2 tablespoons brown sugar
1/2 cup soy sauce
1 (10 ounce) package dry onion soup mix
1 (10 ounce) can tomato soup
Preheat oven to 350 degrees F (175 degrees C).
Slice the pork roast into 1 inch slices. Place the slices in a large bowl and pour ketchup, onion, lime juice, soy sauce, brown sugar, Worcestershire sauce, apple cider vinegar, Worcestershire sauce, chicken bouillon granules, garlic powder, salt, pepper, brown mustard and Worcestershire sauce over the pork.
Place the coated pork slices in a roasting pan, just large enough to hold the meat.
Bake in preheated oven for 40 minutes. remove the roasting pan from the oven and let the meat rest in the pan for 5 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Remove the roast from the roasting pan and place in a large bowl to cool.
Lightly oil and deglaze a large baking sheet.
In a medium bowl, mix together the brown sugar, soy sauce, brown sugar, Worcestershire sauce, apple cider vinegar, Worcestershire sauce, chicken bouillon granules and garlic powder.
Add the roast and the liquid mixture to the brown sugar, soy sauce and brown sugar mixture. Mix until thoroughly combined. Return the roasting pan to the oven and rack racks to close. Bake an additional 30 minutes at 400 degrees F (200 degrees C). Serve hot from the broiler pan.
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