Caribbean Grill

3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon cider vinegar
1 tablespoon water
1 tablespoon McCormick Instant Minced Onion
2 teaspoons sugar
2 teaspoons McCormick Thyme Leaves
1 teaspoon McCormick Ground Allspice
1 teaspoon McCormick Hot Shot! Pepper Blend
1/2 teaspoon McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Nutmeg
3 pounds boneless pork roast or bone-in turkey breast
Grilled chunks of eggplant, zucchini, yellow squash, tomato
wedges, onion rings, and scallions to serve

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 F. Cook turkey about 1 1/2 hours
or until meat thermometer registers 170 F.

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

Makes 8 to 10 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.