Cut the pork into long pieces about 3 inches thick.
Combine the rest of the ingredients in a bowl to make the barbecue sauce.
Reserve 3 tablespoons of the sauce for the final baste.
Place the pork strips into a zip lock bag and pour the the sauce into the bag. Make sure the pork is coated with the sauce, squeeze the air out of the bag, and seal it.
Marinate in the refrigerator overnight. Store the reserved sauce for later.
Preheat your oven to 475 degrees.
Line a sheet pan with foil and place a metal rack on top. (Using the metal rack keeps the pork off of the pan and allows it to roast more evenly)
Place the pork on the racks, leaving as much space as possible between pieces. Save the sauce for basting.
Baste the pork with the sauce and place the pan in the upper portion of the oven.
Cook the pork for 25 minutes then remove from the oven. Turn over the pieces and baste with some of the marinating sauce.
Continue roasting for another 25 minutes.
After the additional 25 minutes, turn on the broiler to crisp the outside and add color. (Be sure not to walk away during this process, since the sweet barbecue sauce can burn if left unattended)
Take out of the oven and use a clean basting brush to brush the roasted pork with the reserved barbecue sauce.
Let the meat rest for 10 minutes before slicing and enjoy