3-6 lb (1.5-3 kg) boneless pork loin, rib, leg,
or shoulder roast
1 can (28 oz/796 mL) sliced peaches, packed in light syrup
1/2 sup (125 mL) brown sugar
3 tbsp (50 mL) chili sauce
2 tbsp (30 mL) vegetable oil
1 tsp. (5 mL) each ground ginger, salt
1/2 tsp. (2 mL) ground pepper
Place pork roast in a plastic bag. Reserve a few peach slices for
garnish. In
a blender, combine remaining ingredients, blend until smooth.
Refrigerate
half of the mixture and pour remaining half over the pork
roast. Seal bag
and refrigerate overnight, turning bag over several times. Preheat
barbecue
to medium low. Place pork roast on grill over a drip pan or
skewer for
rotisserie. Barbecue, basting often with the marinade, approximately
25
minutes per pound (50 minutes per kilogram). Let stand 10
minutes before
carving. Garnish with reserved peach slices and serve with
heated reserved
peach mixture. Pork must be well done, the juices should
run clear when
it is fully cooked. Serves 8-10
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