Indonesian Pork Roast With Peanut Sauce
|Chicken broth||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Boneless tied pork shoulder roast||5 Pound|
|Peanut sauce||1 Tablespoon|
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).
Serving size: Complete recipe
Calories 3553 Calories from Fat 1456
% Daily Value*
Total Fat 162 g249%
Saturated Fat 50.6 g253%
Trans Fat 0 g
Cholesterol 1000 mg333.3%
Sodium 5630.5 mg234.6%
Total Carbohydrates 79 g26.2%
Dietary Fiber 1.1 g4.4%
Sugars 68.7 g
Protein 465 g930.1%
Vitamin A Vitamin C
Calcium 1.3% Iron 6.9%
*Based on a 2000 Calorie diet