1. You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag. 2. In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag. 3. Press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge. 4. Marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though. 5. Preheat oven to 325F degrees. 6. Remove roast from bag, discarding marinade. 7. Place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170F (75C) and juice is no longer pink-- about 3 hours. 8. Let stand for about 15 minutes before carving to allow juices to settle back into meat. 9. To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts. 10. Stir well and serve with pork. ---------------------------------------------------------------------------
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Ingredients
