Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Posted by Stewart Hopper
-
8 lb Pork crown rib roast
Red wine vinegar
Garlic salt
Pepper
2 c Pineapple marmalade
1/2 c Light corn syrup
1 ts Ground cloves
8 Small sweet potatoes peeled
3 Large coking apples, cored
-and sliced
OPTIONAL:
Fresh pineapple wedges

Brush roast with vinegar and sprinkle with salt and pepper. Wrap in
foil and set in a shallow dish, refrigerate 3 hours. MAke a drip pan
of aluminum foil about 1 1/2 inches deep and extending 3 inches
beyond each side of roast. Unwrap roast and place in drip pan or on
rack in a shallow roasting pan. Insert meat thermometer in thickest
part of roast, not touching bone or fat. Place roast on grill about
6 inches above low coals. Clsoe hood of grill and cook for 1 1/2 to 2
hours. Combine marmalade, corn sysrup and cloves ina medium saucepan,
cook over medium heat about 5 minutes, stirring occasionally. Slice
sweet poatatoes 1/4 inch thick, cut slices in half. Spoon potatoes
into roast cavity(if roast cavity is too small for all potatoes, put
remaining potatoesin a greased casserole dish beside roast on grill).
Bruch potoatoes and roast with glaze. Cook an additional 30 minutes.
Add apple slices to potatoes in roast cavity and casserole dish,
continue cooking and basting for 30 to 60 minutes or until meat
thermometer registers 170 degrees and apples and potatoes are done.
Remove roast and stuffing from grill and let stand for 10-15 minutes
before carving to allow jucies to set. To serve, place roast on
platter, surround with poatatoes and apples from casserole. Garnish
with pineapplle wedges if desired.

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