Luau Pork
By: Helen Pitlick
Published: Sunday, December 13, 2009 - 12:08am

Ingredients




3 pounds picnic roast
1/4 cup pineapple juice
1/4 cup vegetable oil
1/4 cup dark corn syrup
2 tablespoons lime juice
1 small clove garlic, crushed
1 1/2 teaspoons packed brown sugar
1 1/2 teaspoons prepared mustard
1 1/2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger

Preparation

1 Place pork roast in plastic bag or shallow baking dish. Mix remaining ingredients; pour on pork. Fasten bag securely or cover dish with plastic wrap. Refrigerate, turning occasionally, at least 8 hours but no longer than 24 hours. 2 Place pork fat-side up on rack in shallow roasting pan or baking dish; reserve marinade. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered in 325 degree oven, brushing occasionally with reserved marinade, until thermometer registers 170 degrees, about 2 1/2 hours.