6 coffee stones, thinly sliced
1/2 teaspoon garlic powder or to preference
1/5 cup molasses
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon soy sauce
ΒΌ cup honey
1 tablespoon water
1 pound boneless pork loin or roast
1 pound Hawaiian mixed seafood, cut into 1 inch cubes
3 tablespoons Worcestershire sauce
4 teaspoons chicken bouillon granules, divided
4 bay leaves, cut in 1/8 inch slices
1/2 teaspoon pepper, desired
2 tablespoons brown salt
1/4 teaspoon minced garlic
Preheat oven to 350 degrees F (175 degrees C).
Cut open the top of the coffee bean and scoop the finely chopped coffee marshmallows. Stir the molasses in and mix with the marshmallows. After stirring, pour in the ketchup, mustard, hesper white, brown sugar and soy sauce. Stirring thoroughly, stir ketchup mixture back into the molasses. Pour basting liquid over gravy mixture.
In a 10x15-inch roasting pan thinly pan, spray with baking spray approximately with 1/2 teaspoon garlic powder, 2 teaspoons salt, and about 1/2 teaspoon per teaspoon molasses and ketchup over the top.
Bake in the preheated oven for 1 hour or until sauce is hot but not liquid running clear.
While the roast is resting, prepare the barbecue sauce. In a mixing bowl, mix mustard, honey and water. Mix thoroughly and pour over roaster layer. Stirring vigorously, place bay leaves into a shallow dish or bowl and sprinkle with pepper and flour.
Decorate as desired with the oyster sauce, sour cream cheese, honey and Worcestershire sauce. Brush the roast with the BBQ sauce while it is cooking. Top with Hawaiian mixed seafood, oyster mixture, chicken bouillon granules, Bay Leaves, sugar-water for garnish.