Thursday, September 13, 2012

Luau Pork

This is the fourth and final item that I chose to bring for the End-of-Summer Luau at Huber.


  • 3 lb. arm picnic roast
  • 1/4 c. pineapple juice
  • 1/4 c. vegetable oil
  • 1/4 c. dark corn syrup
  • 2 tbsp. lime juice
  • 1 sm. clove garlic, crushed
  • 1 1/2 tsp. packed brown sugar
  • 1 1/2 tsp. prepared mustard
  • 1 1/2 tsp. soy sauce
  • 1 tsp. salt
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground ginger
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. 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.
This pork turned out well, especially when drizzled with the marinade. I couldn't find an arm picnic roast, so I used a loin roast, so the meat was sliced instead of shredded, but I'm still happy with how it turned out. The flavor was really good.

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