Put meat on tray or a 5 litres (20 cup) glass or terra cotta dish.
Brush with molasses; salt and pepper.
Cover bones and any meat sticking out with bits of aluminium foil, dull side out.
Mix dry mustard with pineapple juice and water; pour around the roast.
Cover with Saran wrap, leaving a corner slightly uncovered to release steam.
Turn roast halfway through cooking and replace bit of aluminium foil.
Cook 45 minutes per kilogram (20 minutes per pound) as follows:
10 minutes at maximum (100%).
The rest of the time (under 20 minutes) at medium (50%).
The last 20 minutes at minimum (30%).
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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