1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup marsala
1/2 teaspoon garlic powder
2 tablespoons fresh ginger chopped, or 2 teaspoons ground ginger
5 pounds pork loin
Combine lemon juice, soy sauce, marsala, garlic powder, and ginger.
Pour over pork in shallow dish.
Refrigerate, covered, several hours, or overnight, turning pork occasionally.
Remove pork; reserve marinade.
Secure pork on spit.
Insert barbeque-meat thermometer in pork, to be sure of doneness.
Adjust spit 8 inches from prepared coals. Place pan under pork for drippings.
Roast until temperature reaches 185° - about 2 hours.
Baste often with marinade.
Remove from spit.
Serve with drippings.