Directions:
- In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a meat thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 586.94 Kcal (2457 kJ) | ||
| Calories from fat | 225.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.05g | 39% | |
|---|---|---|---|
| Cholesterol | 197.27mg | 66% | |
| Sodium | 1441.65mg | 60% | |
| Potassium | 672.33mg | 14% | |
| Total Carbs | 12.5g | 4% | |
| Sugars | 10.01g | 40% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 66.17g | 132% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 3mg | 17% | |
| Calcium | 122.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 203.4 Kcal (852 kJ) | ||
| Calories from fat | 78.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 39% | |
|---|---|---|---|
| Cholesterol | 68.36mg | 66% | |
| Sodium | 499.6mg | 60% | |
| Potassium | 233mg | 14% | |
| Total Carbs | 4.33g | 4% | |
| Sugars | 3.47g | 40% | |
| Dietary Fiber | 0.13g | 2% | |
| Protein | 22.93g | 132% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1mg | 17% | |
| Calcium | 42.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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