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Frank's® RedHot®



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Servings: 24


  • 5 each Onions, diced
  • 3 oz. Olive oil
  • 1 1/2 cups CATTLEMEN'S® Gold® Barbecue Sauce
  • 1 1/2 cups Tomato sauce
  • 1/2 cup FRANK'S® RedHot® XTRA HOT Cayenne Pepper Sauce
  • 7 tbsp. Flour
  • 10 each Garlic cloves, minced
  • 1 oz. Vinegar
  • 1 tbsp. Thyme leaves, dried
  • 2 tsp. Oregano leaves, dried
  • 1 1/2 tsp. Salt
  • 1 tsp. Black pepper
  • 1 tsp. Cumin, ground
  • 9 lbs. Pork loin roast
  • as needed Salt, pepper, and oil


  • 1. Sauté onion in hot oil in heavy-bottom pan until caramelized.
  • 2. Place barbecue sauce, tomato sauce, Xtra Hot Pepper Sauce, flour, garlic, vinegar, thyme, oregano, salt, pepper and cumin in food processor. Add cooked onions. Process until smooth. Place in heavy-bottom pan, simmer 10 to 15 minutes.
  • 3. Season roast with salt and pepper. Sear in hot oil in heavy-bottom pan until brown on both sides. Transfer to braising pan. Completely dredge roast in sauce.
  • 4. Bake in 350°F onvection oven for 1 1/2 to 2 hours or until internal temperature reaches 160°F to 165°F. Adjust sauce with broth as needed.