HONEY PINEAPPLE PORK ROAST

1 (4 pound) boneless pork roast
FOR THE MARINADE:
1/4 cup tamari or light soy sauce
1/4 cup white vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh or canned (packed in juice) crushed pineapple
2 Tablespoons honey
2 Tablespoons finely chopped ginger
2 cloves finely chopped garlic

Soak a 5-pound, boneless, trimmed and tied pork roast in marinade for 4 hours in the refrigerator.

WHEN READY TO COOK:
Place on Rotisserie Bar Assembly and insert in Rotisserie. Set Timer for 2 1/4 to 3 hours or until the meat is at least 160 degrees F. Close Rotisserie Cover. You may want to use drippings for basting during the last 45 minutes of cooking. Baste periodically every 10-15 minutes.

Serves 12.
Source: George Foreman - Baby George Rotisserie Owners Manual

Category:  Main Dishes, Pork, Ham
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