Luau Pork Roast

Ask the butcher to loosen the back bone of the pork roast. Stud the meat with garlic halves by inserting the tip of a knife into the meat at even intervals and pushing the garlic into the meat as you withdraw the knife.

For the marinade, combine white wine, soy sauce, onion, vinegar or lemon juice, brown sugar, dry mustard, and gingerroot in a bowl. Place the pork roast in a plastic bag set inside a baking dish. Pour the marinade over the meat, then close the bag. Marinate in the refrigerator for 10 hours or overnight, turning the bag often.

Remove the roast from the marinade, reserving the marinade. Pat excess moisture from the roast with paper toweling.

Arrange hot coals around the edge of the grill. Place the roast, rib side down, on a heavy-duty foil drip pan on the grill. Insert a meat thermometer into the roast. Close the grill hood and grill over slow coals for 2 1/2 to 3 hours, or until the thermometer registers 170 degrees F. Brush the roast frequently with the reserved marinade during the last 30 minutes of grilling. Meanwhile, reserve 1/2 cup of the marinade and combine it with the water. Bring this mixture to a boil, then reduce heat and keep warm. Transfer the grilled roast to a heated serving platter. Remove the garlic from the meat.

Alternatively, for the oven method: Place the roast, rib side down, in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325-degree F oven for 2 1/2 to 3 hours, or until the thermometer registers 170 degrees F. Brush frequently with the reserved marinade during the last 30 minutes of roasting.

Serve the roast with Luau Sweet Potatoes, hot cooked rice, and pass the warmed marinade as described in step 4.