Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
For marinade, combine brown sugar, teriyaki sauce, wine, chili sauce, cloves, pepper, and garlic powder; mix well. Place roast in large resealable plastic bag; set in shallow baking dish. Pour marinade over roast. Refrigerate roast 8 hours or overnight, turning occasionally.
Preheat grill to low. Make a foil drip pan and position under cooking grid. Remove the roast, reserving marinade. Place roast on grill above drip pan. Cover and grill 1 to 1 1/2 hours or until done (internal temp 155° F). Brush frequently with marinade during last 45 minutes of grilling. Let roast stand 10 to 15 minutes before carving.