You can mix up the herbs and spices used for this pork roast, it’s a very flexible recipe. I use:
– One 4-5 lb pork roast (bone-in or boneless), any cut, whatever is preferred
– Five cloves fresh garlic, sliced or quartered
– 1 tbsp butter
– 1 tbsp vegetable oil
– One sprig fresh or two tsp dried rosemary, crushed
– One tsp. dried oregano
– One tsp. paprika
– One tsp. onion powder
– Salt and pepper, to taste
– One cup chicken or pork broth or stock
– Optional: 1-2 tbsp. any brand of fruit or citrus jam or marmalade (stirred until smooth), or a fruit jam made with hot peppers (like Crooked Acres Strawberry-Habanero Jam!).
With the tip of a sharp knife, cut several deep slits into all sides of the roast. Insert garlic slices into the slits, pushing them in at least several inches. Combine all spices in a small bowl, then rub all sides of the roast FIRMLY with the spice mixture, pressing into the pork to ensure the spices adhere.
Heat butter and oil in a large heavy skillet over medium heat. Brown each side of the roast, turning every two to three minutes. Remove roast from skillet and place in a large crock pot. Brush with jam or marmalade, if using. Pour broth or stock over roast, cover, and cook on LOW for 10-11 hours.
Serve with sweet potatoes or white potatoes, rice, or egg noodles. To make gravy, remove juices from crock pot into a medium saucepan, heat until boiling, and thicken with 2 tbsp corn starch mixed with 2 tbsp water.