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Combine brown sugar, honey, wine, pineapple juice, and minced garlic. Place Snorlax in the marinade, turn to coat well, and let marinate for 6 hours. Turn frequently to keep Snorlax coated with marinade. Preheat the oven to 350°. Place the Snorlax on a rack in a roasting pan, reserving marinade for basting. Bake Snorlax, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound. Serves 8 to 10.
TheSwordsman46 4 years ago
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UglyDogProduction 4 years ago