Hawaiian Teriyaki Roast Pork
Flavor of ginger little overwelming
Yield
6 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork shoulder
boneless |
|
| 1 | cup |
teriyaki sauce
|
|
| 3 | tablespoons |
brown sugar
packed |
|
| 3 | tablespoons |
sherry
dry |
|
| 1 | teaspoon |
ginger root
minced fresh |
|
| 1 | each |
garlic cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork shoulder
boneless |
|
| 237 | ml |
teriyaki sauce
|
|
| 45 | ml |
brown sugar
packed |
|
| 45 | ml |
sherry
dry |
|
| 5 | ml |
ginger root
minced fresh |
|
| 1 | each |
garlic cloves
|
|
Directions
Pierce meaty parts of pork with fork; place in large plastic bag.
Combine remaining 5 ingredients; pour over pork.
Press air out of bag; close top securely.
Refrigerate 8 hours or overnight, turning bag over occasionally.
Reserving marinade, remove pork and place, fat side down, in 8-inch square microwave-safe baking dish .
Brush thoroughly with reserved marinade.
Cover pork loosely with wax paper.
Microwave on Medium-high (70%) 30 minutes, rotating dish once and brushing with reserved marinade.
Turn pork over; cover and microwave on Medium-high 30 minutes longer, or until meat thermometer inserted in thickest part registers 165 F, rotating dish once and brushing with marinade.
Remove and let stand 10 minutes before slicing.
