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Frank's® RedHot®



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Servings: 20


  • 1 cup CATTLEMEN'S® Original Barbecue Sauce
  • 1 cup Brown sugar, packed
  • 1 tsp. Allspice, ground
  • 15 lbs. Pork loin, boneless
  • as needed Olive oil
  • as needed Salt
  • as needed Ground black pepper
  • 1 qt. CATTLEMEN'S® Original Barbecue Sauce
  • 1 3/4 cups Pineapple, canned, crushed, drained
  • 5 oz. Dark rum
  • 3 tbsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce


  • 1. Mix barbecue sauce, brown sugar and allspice in a small bowl to make a thick paste.
  • 4. Sauce: Combine barbecue sauce, pineapple, rum and Frank's RedHot Sauce in a sauce pan. Stir well. Place over low heat until thoroughly heated. Remove from heat and serve with sliced pork loin.
  • 2. Rub pork with oil and season. Place on rack in roasting pan. Roast at 350 °F. for 1 hour. Remove from oven. <br>3. Rub paste into meat and return to oven. Roast 30 to 40 minutes or until internal temperature reaches 155°F. Baste occasionally. Remove from oven and keep warm.