Combine all the ingredients except for the meat, to form a marinade.
Place meat into a large "zip-lock" plastic bag which has been set into a deep bowl to steady the meat.
Add the marinade and seal the bag. Let stand for 2 to 3 hours at room temp, or overnight in the refrigerator. Occasionally pat the bag to help spread the marinade evenly.
Remove the meat and roast on a rack, in a shallow roasting pan. The oven should be preheated to 325° F. The recipe recommends roasting for 2 1/2 to 3 hours at 325° F, or until a meat thermometer registers 175°F.
Baste occasionally with the marinade during the last hour of roasting.