We decided on a roast for the weekend. We gathered about four pounds of roasting pork and decided to braise/roast it in the oven. The steps weren’t too complicated, and the result is succulently tender and flavorful pork.

1. Make the marinade. Use your favorite barbeque sauce, or just mix some soy sauce, vinegar, salt, and sugar together. We added some guava juice for extra sweetness. Make sure to taste the marinade to ensure that it has a good flavor balance. Make enough so that you can fill up to an inch of your roasting vessel.
2. Cut off excess fat from the pork.
3. Brown the pork roast. Rub some oil on the roast and brown it on the pan. Remember, this is not a stir fry, so don’t continually move the pork around. Leave the pork alone for a few minutes on each side to get a nice crust.
4. Put the pork into your roasting vessel and place in a 350 degree oven until done, about two hours. To test for doneness, get your favorite thermometer and make sure the roast is at 170 degrees at the core (not the bone!). Baste the pork every 30 minutes, and flip it over once during cooking. Don’t overcook the pork. If it reaches 170 degrees before two hours, go on to the next step.
5. Turn your oven to broil for about 5 minutes. This makes a nice golden brown crust.

Slice up your pork roast and serve over rice, with potatoes, or even in a sandwich. The juice left over in the roasting pan is great for gravy. Simply simmer down and add flour to desired thickness. Make sure to get all the lumps out and simmer for about 10 minutes to get the floury taste out.

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