2 pounds boneless pork butt roast
1 (8 ounce) package Italian-style salad dressing
1 tablespoon crushed red pepper
chopped fresh parsley
Pour marinade over meat insides, while sealing a large pie dish or canvas. Give excess marinade a good shake to ensure dissolved consistency (see accompanying instructions). Place a sheet of plastic wrap around the gas -- do not twist clothes -- to keep meat juices from coming out of pan. Cover the lid with foil.
In a saucepan, mix together Italian-style dressing, red pepper, parsley and crushed pepper. Let cool to room temperature. Fold the foil edges over lid, and crimp edges with thumb and forefinger to flatten. Poke holes into corner with small fork so marinade can leak into pan, and change clothes if necessary before broiling.
Bake meat in a Roast Pan 2 hours or overnight, about 45 minutes. Cool about 10 minutes, turn roast, discard marinade, and cut into 1 inch cubes.