Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Pork Shoulder Roast
                        ***GLAZE***
     1/4  cup           reduced sodium chicken broth
     1/4  cup           orange marmalade
   2      tablespoons   sherry
   2      tablespoons   olive oil
   1      teaspoon      soy sauce
     1/2  teaspoon      dried marjoram leaves
     1/2  teaspoon      fresh lemon juice

Preparation:

In 1 1/2-quart saucepan, combine glaze ingredients. Heat over low heat until marmalade is just melted. Reserve 1/2 cup glaze. Place pork in zipper lock bag. Add remaining glaze; seal and chill 2 hours, turning bag over once. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Drain and discard glaze from pork. Place meat on grid, grill covered 6 minutes per side. Brush with reserved glaze; grill 3 more minutes per side or until pork reaches an internal temperature of 160F.