Ingredients:
1 (3-1/2-lb.) boneless pork shoulder
1/3 cup honey
blade roast 1 teaspoon ground ginger
1/2 cup plum jam
2 large garlic cloves, minced
1/3 cup soy sauce
1/4 teaspoon freshly ground black pepper
Note: Long marinating is a good way to tenderize a less costly roast.
Procedure:
Remove strings from rolled roast, if necessary. Place roast on a flat surface. One side, or lobe, will be larger and more rounded than the other side. Make a deep, slanting slash through each side, cutting from top to bottom, but not all the way through, creating a flap.
Fold flaps open; meat should measure 2 to 3 inches thick throughout. In a medium bowl, combine plum jam, soy sauce, honey, ginger, garlic and pepper. Place pork in a large heavy food-storage bag; add marinade. Press out air; seal bag. Squeeze gently, pressing marinade into meat.
Set bag in a large bowl; refrigerate 2 to 3 days, pressing marinade into meat once or twice each day. Remove meat from refrigerator 30 minutes before barbecuing. Preheat grill; position a wire rack 4 to 6 inches from heat. Remove meat from marinade; pat off excess marinade with paper towels.
Place marinated pork, with flap open, on rack. Grill about 1 hour or until a meat thermometer inserted in center of meaty portion reaches 1 60F to 1 65F (70C to 75 C). Add more briquets after about 45 minutes to maintain a constant temperature.
Remove cooked pork to a carving board. Cover with foil; let stand about 10 minutes. After standing, internal temperature of pork should register 1 70F (77C). To carve, cut across grain into thin diagonal slices; serve on a warm platter. Makes about 8 to 10 servings.
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