The South African Cook Book by Diane Kersey - HTML preview

Pork Butt In Sweet Sauce

2½ lbs. pork butt, boned and trimmed

Sweet Sauce Marinade

Method: Preheat oven to 386°F. Remove top outer skin on meat and reserve.. Score the top of the pork butt diagonally and pierce flesh lightly with a sharp knife along the score lines. Place skin and meat in a large bowl and add sweet sauce Marinade; cover and marinate overnight in the refrigerator.

Put reserved pork skin fat side up in a deep roasting pan and pour some marinade over fat.  Put pork butt on top of the pork skin. Baste with marinade. Roast for 1½ hours and baste twice during the cooking time, or until done. Serves 4

Marinade:

½ cup Soy sauce

½ cup Balsamic vinegar

½ cup dark brown sugar

2 tablespoons dry sherry

1 teaspoon minced fresh garlic

1 teaspoon salt

1 cup pineapple pieces, pureed

½ cup chicken stock

½ teaspoon ground cloves

Method: Combine all the ingredients together and blend well.