Indonesian Pork Roast With Peanut Sauce Recipe
Ingredients
1 cup regular-strength chicken broth
1/3 cup sugar
1/4 cup soy sauce
2 tablespoons dry sherry
4 to 5-pound boned and tied pork shoulder roast
Peanut Sauce
Directions
In a large bowl, stir together broth, sugar, soy, and sherry.
Add pork and turn to coat.
Cover and refrigerate until next day, turning several times.
Barbecue meat by indirect heat
Lift meat from marinade and drain briefly (discard marinade).
Place meat on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part registers 170°F (2 to 2 1/2 hours).
Add pork and turn to coat.
Cover and refrigerate until next day, turning several times.
Barbecue meat by indirect heat
Lift meat from marinade and drain briefly (discard marinade).
Place meat on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part registers 170°F (2 to 2 1/2 hours).
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