4 lb boneless pork roast
3 cloves garlic, minced
6 tbs teriyaki sauce
1/2 cups ketchup
1/4 cups lemon juice
1/2 tsp red pepper
2 cloves garlic, cut into 6 slivers each
18 whole cloves
2 cups apricot preserves
Combine minced garlic, teriyaki sauce, ketchup,
lemon juice and red pepper to make marinade. With a sharp knife, make 12 small
cuts 1/2in deep in fat surface of roast. Insert slivers of garlic into cuts. Stud remaining surface with whole cloves. Put
roast into gallon zip-lock and pour in marinade. Double bag and place in cooler
overnight. Preheat Dutch oven to 325. Place
roast on pie pan fat side up and put into oven. Cook 1 1/2 hours. Heat apricot preserves until melted in small pot. Add 1/2
of marinade and brush roast every 10 minutes for 30 minutes. Remove from oven
and serve.
