Preparation:
In a saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Cool slightly. Place pork roast in a large resealable bag; add half the marinade. Cover and refrigerate overnight, turning occasionally. transfer the remaining marinade to a bowl; cover and refrigerate.
Drain and discard marinade. Grill roast, covered, over indirect medium-low heat for 1-1/2 to 2 hours or until meat thermometer reads 160, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork. serves 8 |
