Preparation:
Sauté onions and garlic in a little oil. In a mixing bowl, add sautéed onions, garlic and other marinade ingredients and mix well.
Place pork in glass baking dish and pour marinade over meat. Marinate pork in refrigerator a minimum of 3 hours, overnight is better.
Preheat oven to 400F.
Remove pork from marinade and heat marinade in sauce pan to boiling. Remove from heat.
Put pork on middle rack of oven with drip pan underneath roast to catch drippings. Put about 1/2 cup of water into pan. Sear pork at 400F for 10 minutes. Reduce heat to 250F and roast for 2-3 hours until internal temperature of pork reaches 155F. Baste every 30 minutes with marinade. Use instant reading thermometer with thin probe. DO NOT overcook. The pork roast will continue to cook for a few minutes after it is removed from the oven. Keep about 1/4 cup of water in drip pan.
Remove and flaze drip pan with water. In pan, add more water to make 1 cup of liquid. Thicken with 1 tablespoon of corn starch and simmer gravy until thickened. Salt to taste.
Slice and serve immediately after removing from oven. |
