2½ lbs. pork butt, boned and trimmed
Sweet Sauce Marinade
Method: Preheat oven to 386°F. Remove top outer skin on meat and reserve.. Score the top of the pork butt diagonally and pierce flesh lightly with a sharp knife along the score lines. Place skin and meat in a large bowl and add sweet sauce Marinade; cover and marinate overnight in the refrigerator.
Put reserved pork skin fat side up in a deep roasting pan and pour some marinade over fat. Put pork butt on top of the pork skin. Baste with marinade. Roast for 1½ hours and baste twice during the cooking time, or until done. Serves 4
Marinade:
½ cup Soy sauce
½ cup Balsamic vinegar
½ cup dark brown sugar
2 tablespoons dry sherry
1 teaspoon minced fresh garlic
1 teaspoon salt
1 cup pineapple pieces, pureed
½ cup chicken stock
½ teaspoon ground cloves
Method: Combine all the ingredients together and blend well.