In a saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and refrigerate overnight, turning occasionally.
Transfer the remaining marinade to a bowl; cover and refrigerate.
Drain and discard marinade. Grill roast, covered, over indirect medium-low heat for 1 1/2 to 2 hours or until a meat thermometer reads 160 degrees; turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 80.1mg||2 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 11.4g|
|Protein 0.3g||0 %|
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Calories per serving: 49
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