THE BEST ROAST PORK

THE BEST ROAST PORK image

Yield 4 people + leftovers

Number Of Ingredients 6

Shoulder or Leg pork roast (bone in is best for flavour - but boneless is just as fine)
Bay leaf
2 onions, chopped
Salt
Water
Oil (not olive)

Steps:

Preheat oven to 450. Place chopped onions in roaster or dutch oven. Put pork on top of onions. Pour some oil over the top of the roast, and mix onions with the oil as well(use about 1/4 cup oil or more). Rub salt onto the oiled pork. Roast for about an hour, until onions start to brown (stir occasionally). Turn oven down to 350. Add some water and a bay leaf to the pan (about 2 cups or so...do not cover the roast with water but it should be about 2 inches deep in the pan) and also add more salt. Roast (uncovered still) for a further 2 hours - keep checking the roast, turn it over in the pan etc. THe exposed side will roast while the "submerged" side will get tender, so you need to turn the roast over every half hour or so. You will know when it is ready because the meat will start to fall apart when you poke it with a fork. If you're unsure, just try to slice some roast off of a side - if it falls apart, it's done! Taste the gravy and season if needed. Spoon off the extra fat and thicken the sauce with cornstarch. Serve the roast in a large pasta "bowl" with the gravy poured over top - excellent with mashed potatoes but even better with pasta (stroganoff noodles!) Hope you enjoy this...