1/2 c. orange juice
1/3 c. soy sauce
2 tbsp. orange marmalade
1/2 tsp. ground ginger
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 lb. boneless pork shoulder blade Boston roast
Plum sauce (opt.)

For marinade stir together juice, soy sauce, marmalade, ginger, onion powder and garlic powder; set aside.

Trim fat from pork. Cut pork crosswise into 1" thick slices. Place slice in a storage container, pour marinade over pork, cover and marinate in the refrigerator for 6 hours or overnight, stirring occasionally.