First you marinade it in hot pepper and Worcestershire sauce, then you punch it up with garlic and olives and more hot pepper sauce, then you add wedges of pepperoni for an unexpected jolt of flavoring.
INGREDIENTS (for 8 servings):
- 3 pounds bone-in pork roast
- 1 dash hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 (5 ounce) jar stuffed green olives
- 3 ounces sliced pepperoni sausage
- 4 cloves garlic, sliced
- salt and pepper to taste
- 3/4 cup water
PREPARATION:
Rub the roast all over with salt and pepper, hot pepper sauce and Worcestershire sauce. Let marinate in the refrigerator for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Using a small boning knife, carefully poke holes about 1 inch deep and 1 inch apart all over the roast. While making each cut twist the knife and insert a drop of hot sauce, wedge of pepperoni, garlic sliver and one olive into each cut.
Place roast in a roasting pan and pour in the water. Bake at 350 degrees F (175 degrees C) for about 30 minutes per pound or until an internal temperature of 160 degrees F (70 degrees C) is met. Remove from oven, tent with foil and let roast stand for 10 minutes before carving.