1 shoulder pork, deboned (± 1.3kg)
250ml brown sugar
180ml red wine
180ml Teriyaki sauce
50ml chilli sauce
2ml ground cloves
1 clove garlic, crushed
Combine the marinade ingredients and pour over the meat. Cover and refrigerate for at least 8 hours. Drain the meat, reserving the marinade.
Prepare and indirect fire and fit a foil drip pan in between the coals. Place the meat on a roast holder and position it on top of the grid over the drip pan. Cover the kettle and cook for about 2 hours. Baste with marinade twice during the cooking time. Before serving reheat the marinade and spoon over the meat. Allow meat to stand for 5 minutes before serving.