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Jerk Pork Roast

1 onion, chopped
1/2 cup chopped green onion
1/2 teaspoon thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon pepper
2 teaspoons salt
1/4 teaspoon nutmeg
4 green chili peppers, chopped
5 pounds boneless pork roast
1 (8-ounce) can apricot nectar
1 tablespoon honey
1 teaspoon grated gingerroot
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water

1. In a food processor, combine chopped onion, chopped green onions, thyme, allspice, cinnamon, pepper, salt, nutmeg, and chopped green chili peppers. Process with the steel blade until the mixture forms a paste.
2. Rub paste over a boneless pork roast, cover tightly, and refrigerate overnight.
3. Cook in a 325*F. oven until the internal temperature of the roast reaches 155*F, about 2 1/2 hours. Cool for 10 minutes before slicing.
4. Meanwhile, in a saucepan, combine apricot nectar, honey, grated gingerroot, and soy sauce; bring to a boil.
5. In a small bowl, dissolve cornstarch in water. Add to the sauce and stir until thickened. Serve with the pork roast.

Makes 10 servings.