Caribbean Grill

Recipe Ingredients

3 tablespoons	45ml	Soy sauce
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Cider vinegar
1 tablespoon	15ml	Water
1 tablespoon	15ml	McCormick Instant Minced Onion
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	McCormick Thyme Leaves
1 teaspoon	5ml	McCormick Ground Allspice
1 teaspoon	5ml	McCormick Hot Shot! Pepper Blend
1/2 teaspoon	2.5ml	McCormick Ground Cinnamon
1/2 teaspoon	2.5ml	McCormick Ground Nutmeg
3 lbs	1362g / 48oz	Boneless pork roast or
		Bone-in turkey breast
		Vegetables For Serving
		Grilled chunks of eggplant
		Grilled chunks of zucchini
		Grilled chunks of yellow squash
		Grilled tomato wedges
		Grilled onion rings
		Grilled scallions

Recipe Instructions

Place all ingredients except meat and vegetables in 2-cup glass measure and beat with fork until well combined. Pour into large self-closing plastic bag or glass or stainless steel dish.

Pierce pork roast with long-tined fork in 8 to 10 places and add to marinade, turning several times to coat meat well. Close bag, if using, or cover dish and refrigerate overnight, turning occasionally.

If using turkey, loosen skin from meat, leaving skin attached at breastbone. Pierce meat with fork and pull skin back over meat. Add to marinade and refrigerate as directed above.

Preheat covered grill for indirect-heat cooking by placing drip pan in center and arranging coals at outer edges of grill.

Remove meat from marinade and discard marinade. Place meat in center of preheated grill rack and close grill. Cook pork 20 to 22 minutes per pound or until meat thermometer inserted into center of meat registers 160 degrees. Cook turkey about 1 1/2 hours or until meat thermometer registers 170 degrees.

Remove cooked meat to carving board and let stand 10 minutes. Slice and serve with grilled vegetables.

This recipe yields 8 to 10 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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