Marinate the meat overnight, and leave six hours for cooking. Serve over rice
Mix the marinade ingredients together and marinate the meat overnight.
Drain the marinade and put the meat on a pan with a lip. Cook at 300 for five hours. Cover with tinfoil if the meat is cooking too quickly.
After five hours of cooking, pour the reserved marinade over the meat. Every ten minutes for an additional hour, baste the meat.
Let the roast rest for ten minutes before carving.