Hawaiian Teriyaki Roast Pork

• 3 pounds pork shoulder boneless
• 1 cup teriyaki sauce
• 3 tablespoons brown sugar packed
• 3 tablespoons sherry dry
• 1 teaspoon ginger root minced fresh
• 1 each garlic cloves

1. Pierce meaty parts of pork with fork; place in large plastic bag.
2. Combine remaining 5 ingredients; pour over pork.
3. Press air out of bag; close top securely.
4. Refrigerate 8 hours or overnight, turning bag over occasionally.
5. Reserving marinade, remove pork and place, fat side down, in 8-inch square microwave-safe baking dish.
6. Brush thoroughly with reserved marinade.
7. Cover pork loosely with wax paper.
8. Microwave on Medium-high (70%) 30 minutes, rotating dish once and brushing with reserved marinade.
9. Turn pork over; cover and microwave on Medium-high 30 minutes longer, or until meat thermometer inserted in thickest part registers 165 F, rotating dish once and brushing with marinade.
10. Remove and let stand 10 minutes before slicing.

pork shoulder, teriyaki sauce, brown sugar, sherry dry, ginger root, garlic

Taken from recipeland.com/recipe/v/hawaiian-teriyaki-roast-pork-34868 (may not work)