ROTISSERIE POLYNESIAN PORK
1/2 cup pineapple juice
1/2 cup vegetable oil
1/2 cup dark corn syrup
1/4 cup lime juice
2 tablespoons packed brown sugar
1 tablespoon prepared mustard
1 tablespoon soy sauce
2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1 small clove garlic, finely chopped
1 (4 pound) fresh pork boneless blade Boston roast, rolled and tied
Mix all ingredients except pork roast; pour over pork. Cover and refrigerate at least 8 hours, turning pork occasionally.
WHEN READY TO COOK:
Remove pork; discard marinade. Insert spit rod lengthwise through center of pork; hold firmly in place with adjustable holding forks.
Cover and cook pork on rotisserie about 4-inches from low coals 3 hours to 3 hours 30 minutes or until done and no longer pink in center. Cut into serving pieces.
Makes 12 servings
Source: Recipe booklet: Barbecue Lovers' II, Betty Crocker Creative Recipes No. 45, May 1990
1/2 cup pineapple juice
1/2 cup vegetable oil
1/2 cup dark corn syrup
1/4 cup lime juice
2 tablespoons packed brown sugar
1 tablespoon prepared mustard
1 tablespoon soy sauce
2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1 small clove garlic, finely chopped
1 (4 pound) fresh pork boneless blade Boston roast, rolled and tied
Mix all ingredients except pork roast; pour over pork. Cover and refrigerate at least 8 hours, turning pork occasionally.
WHEN READY TO COOK:
Remove pork; discard marinade. Insert spit rod lengthwise through center of pork; hold firmly in place with adjustable holding forks.
Cover and cook pork on rotisserie about 4-inches from low coals 3 hours to 3 hours 30 minutes or until done and no longer pink in center. Cut into serving pieces.
Makes 12 servings
Source: Recipe booklet: Barbecue Lovers' II, Betty Crocker Creative Recipes No. 45, May 1990
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