Instructions: Combine minced garlic, teriyaki sauce, ketchup, lemon juice and red pepper to make marinade. With a sharp knife, make 12 small cuts 1/2in deep in fat surface of roast. Insert slivers of garlic into cuts. Stud remaining surface with whole cloves. Put roast into gallon zip-lock and pour in marinade. Double bag and place in cooler overnight. Preheat Dutch oven to 325. Place roast on pie pan fat side up and put into oven. Cook 1 1/2 hours. Heat apricot preserves until melted in small pot. Add 1/2 of marinade and brush roast every 10 minutes for 30 minutes. Remove from oven and serve.

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