1 pound boneless pork roast
salt and pepper to taste
1 1/2 teaspoons olive oil
1 cup soy sauce
1 cup brown sugar
2 tablespoons rice vinegar
2 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons crushed red pepper
2 teaspoons soy sauce
1 cup water
1 1/2 teaspoons vinegar
1 1/2 teaspoons lemon-lime flavored extract
Place roast in a large stock pot with 1/2 inch of water in pan. Cook over medium heat until evenly brown, about 20 minutes. Drain fat. Combine olive oil, soy sauce, brown sugar, vinegar, garlic, oregano, basil, crushed red pepper, soy sauce, water, vinegar and lemon-lime flavoring extract. Stir well. Let rest 10 minutes.
Bring a large pot of water to a boil. Add roast and stir lightly until no longer pink. Cover, remove from water, and refrigerate for at least 2 hours. Remove roast and drain fat.
Preheat grill for high heat. Place roast on grill and brush with olive oil, soy sauce, brown sugar and rice vinegar. Cook about 15 minutes until no longer pink and juices run clear. Remove from grill.
Stir soy sauce sauce, brown sugar, vinegar, lemon-lime extract and marinade into marinade mixture. Heat to desired consistency.
Remove roast from grill, and cut into 1 inch cubes. Place cubes on plate. Grill 4 to 5 minutes per side, and uncovered 5 minutes per side.