2 teaspoons garlic powder
1 small onion, thinly sliced
2 tablespoons white sugar
3 tablespoons Worcestershire sauce
3 tablespoons prepared horseradish
3 tablespoons prepared horseradish
1 (10 pound) whole chicken, cut into 1 inch cubes
1 large carrot, sliced into 1 inch cubes
1 (10 ounce) can tomato paste
2 tablespoons all-purpose flour
1 teaspoon salt
4 pounds pork loin
In a medium bowl, mix garlic powder, onion, sugar, Worcestershire sauce, horseradish, horseradish, tomato paste, flour, salt and chicken. Cover and refrigerate for 1 hour to allow marinating to develop.
Preheat oven to 400 degrees F (200 degrees C).
Place pork cubes into a 1 1/2 quart casserole dish. Sprinkle vegetables and then meat on top. Mix marinade with horseradish and repeat with chicken, carrot, tomato paste, flour, salt and pork.
Drain excess liquid from marinade and mix with chicken, carrots, tomato paste, flour, salt and pork.
Bake in preheated oven for 1 hour. Remove pork from oven and allow to cool.
Return pork to oven for 10 minutes, turning frequently, before placing in a large stock pot or casserole dish. Return to oven for 1 hour.
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