Baking Hormel Always Tender Barbeque Pork Roast
The hardest part was opening the roast package. It is already seasoned.
Initially, I got out a round cooking dish, but then decided on an oval shaped dish. This is because I intend to slice it for buns, and I want to add some sauce to the dish and it's harder to do if the dish is too small.
I did add a small amount of water to the dish, maybe half a cup of water.
Two hours to go and I can smell the roasts aroma wafting into the room I am sitting in. The smell is amazing! It is producing a bit of meat juice.
I used an electric knife to cut the roast thin. I used a table fork to hold it. Cut across the lines of the roast, not with the lines