MARINADE:

3/4 cup cherry juice
3/4 cup maple syrup
1/2 cup ketchup (Hunts)
1/2 cup BBQ sauce (your choice)

Whisk together cherry juice, maple syrup, ketchup and BBQ sauce. Place roast in medium to large bowl depending on the size of the roast.

Pour marinade ingredients over roast and make sure the marinade gets all over the roast.

Place Saran or plastic wrap over the bowl and place into the refrigerator. For best results let it marinate overnight but you can also leave it in for 4 to 6 hours.

DRY RUB:

2 tbsp. thyme
4 tbsp. brown sugar
2 tsp. garlic salt
1 tbsp. pepper
1 tbsp. paprika
2 tsp. ground mustard

The next day sprinkle the dry rub over your roast and make sure you really work it in to the meat. Put it back into the refrigerator and let in sit for another 4 to 6 hours so all of the flavors can absorb into the meat.

ROASTING:

Preheat oven to 350°F.

For best results place aluminum foil in the bottom of a roasting pan and wrap the roast up in it to keep the moisture in the meat. Put a lid over the roast.

Cook at 350°F for 90 minutes or longer if desired.

Note: A meat thermometer is recommended to reach your desired level of doneness (120-140°F).

Submitted by: Teri Jackson