Combine the garlic, ginger, green onions,
sherry, soy sauce, Hoisin sauce, ketchup, sugar,
salt and pepper in a shallow dish
Trim the
pork of all fat and silverskin
Add the meat to
the marinade, turning to coat
Cover and
refrigerate for 3 to 4 hours, turning occasionally.
Rotate the pork, one on each spit rod, 30 to 35
minutes or until the internal temperature
reaches 150 fo 155 degrees on the instant
thermometer
