Yield: 8 servings
|8 pounds||Pork crown rib roast|
|Red wine vinegar|
|2 cups||Pineapple marmalade|
|½ cup||Light corn syrup|
|1 teaspoon||Ground cloves|
|8 eaches||Small sweet potatoes peeled|
|3 eaches||Large coking apples, cored and sliced|
|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 1½ 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. close hood of grill and cook for 1 ½ to 2 hours. Combine marmalade, corn syrup and cloves in a medium saucepan, cook over medium heat about 5 minutes, stirring occasionally. Slice sweet potatoes ¼ inch thick, cut slices in half. Spoon potatoes into roast cavity(if roast cavity is too small for all potatoes, put remaining potatoes in a greased casserole dish beside roast on grill). Brush potatoes 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 juices to set. To serve, place roast on platter, surround with potatoes and apples from casserole. Garnish with pineapple wedges if desired.
Submitted By STEWART HOPPER On 12-18-94