4 pounds pork round roast
1 cup margarine, melted
1 teaspoon Worcestershire sauce
1 egg
1 teaspoon white sugar
1/4 cup finely chopped almonds
Dry the marinade. Cream the butter or margarine with a pastry blender, mixing until smooth. Transfer to a medium saucepan or large plastic container; add the Worcestershire sauce. Cook over medium heat for 2 to 3 hours, or until mixture is thickened and creamy.
Transfer marinade to a medium bowl. Fold Worcestershire sauce into marinade mixture. Pour into long platter. Cover; refrigerate for 3 hours or until covered.
Preheat oven to 375 degrees F (190 degrees C).
Place roast in a large roasting pan. Place rack in center of roasting pan and stack roast horizontally, with two sides up facing each other. Brush roasting pan with 1-inch of oil. Steel lid and flame proof pan. Place roast in roasting pan.
Place rack in pan. Arrange almonds over roasting pan. Brush with barbecue sauce. Place roast on rack in pan. Brush with marinade. Place lid on roasting pan on middle rack.
Refrigerate roast.
Place roasting pot on medium heat. Cover inside pot with foil. Place lid on pot to prevent burning. Place rack on foil. Place rack on rack in pot. Brush with marinade. Place lid on pot on top rack. Place rack at 90 degrees F (25 degrees C) in pan. Brush with marinade.
Bake for an hour in preheated oven. Remove foil. Brush with BBQ sauce. Bake an additional 35 minutes or until internal temperature reaches 140 degrees F (80 degrees C). Remove rack from pot. Cool 3 hours. Remove roasting pot from oven. Cool. Cover roasting time with tin foil. Seal foil tightly around entire roasting pot. Allow roasting to cool completely.
Pretty good. Good flavor. I used this for my family dinner and so glad they liked it.
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