1 leg of pork roast
1/3 cup soy sauce
1/3 cup white sugar
1/3 cup sesame oil
1/3 cup maize flour
1/3 cup brown sugar
2 tablespoons vegetable oil
1/4 cup freshly grated Parmesan cheese
1 (10 ounce) can sliced mushrooms with juice
1 cup sliced mushrooms
1 (8 ounce) can crushed pineapple, with juice
1 tablespoon lime zest
1 tablespoon orange zest
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
2 tablespoons paprika, divided
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon ketchup-based white vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1/8 teaspoon dried thyme
1 teaspoon dried thyme leaves, divided
2 tablespoons lemon juice
1/2 tablespoon hickory-style sarsaparilla sugar
1 teaspoon white sugar
1 (1 ounce) square lemon zest
4 teaspoons instant coffee granules (optional)
Preheat oven to 350 degrees F (175 degrees C).
Spread pork roast evenly onto two baking sheets. Bake at 350 degrees F (175 degrees C
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