48 hour Marinated slow grilled Pork Picnic Roast

1, 4lb Pork Picnic Roast
3/4 cup Olive Oil
1/2 cup Balsamic Vinegar 
3 TBS Honey
3 Cloves Garlic Minced
3 TBS. Yellow Mustard
1 tsp. Ginger powder
3 TBS BBQ Sauce
1 tsp Salt
1 TBS. Lemon Juice
2 TBS Parsley Flakes
2 TBS. Worcestershire Sauce
1 Vidalia Onion Sliced
Stir all above ingredients together in large container that has a lid. Place Pork Roast in container & flip to coat with marinade. Refrigerate up to 24 hours.
On gas grill turn on 1 side of grill to lowest heat. Take roast out of marinade & remove rope netting. Skewer roast so it holds together. Place on UNHEATED side of grill & brush liberally with marinade. Close grill lid & let cook one hour basting with marinade on the 1/2 hour. After first hour flip roast so bottom of roast is now the top. Repeat last hour procedure. On the 3 rd last hour turn heat on the one side up to medium heat flip roast again & baste on the 1/2 hour. Remove from grill & slice thin serving on sandwich buns topped with Vidalia Onion Sandwich Topper. See Blog for recipe