This is our Sunday Roast Pork. When Sunday dinner is over, the leftover roast, including the bone, is a bonus meal. Later in the week I either place the entire leftover roast in my pressure cooker or in a lidded pan large enough to hold the entire roast, add a can of beer or broth spiked with tequila and cook it until in falls off the bone. The shredded meat makes some wonderful soft tacos, Cuban sandwiches or the Vietnamese sandwich Banh Mi. In my opinion, the best part of this roast is the crispy skin, so make sure to purchase a roast that has at least ½ inch of fat on the top.
1 4-5 lb bone-in sirloin pork roast
1 garlic clove mashed
1 teaspoon brown sugar
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon optional dried herb of choice (crushed rosemary, marjoram, paprika, caraway seed, etc.)
1 teaspoon soy sauce
To prepare the roast, dry the roast well with paper towels and place on a large dish. With a sharp knife remove all but ½ inch of fat from the top. Score the fat on top of the roast. Make a paste of the remaining ingredients. Rub the paste all over the roast and set aside for 30 minutes.
Meanwhile preheat oven to 425 degrees. Place the roast, uncovered, in a roasting pan and into the oven. Lower the heat in the oven to 325 degrees and roast for approximately 20 minutes per pound or until the internal temperature reaches 155 degrees. Remove from the oven and let the roast rest for 20 minutes before slicing. Serves 4-6