The result is a beautiful succulent roast pork, perfect for company or a special meal! In this recipe nothing is wasted, and all of the flavor is captured. The marinade once used to marinate the pork, is strained and used to deglaze pan drippings from searing the pork, and then added to the braising pot. Remove from refrigerator 1 to 2 hours before cooking to bring closer to room temp. Remove pork roast from marinade, pat dry. Reserve marinade. Transfer the pork to a thick-bottomed pot with a cover just large enough to contain it. (We used a 2 1/2 quart Le Creuset.) OR if you’ve already heated the oven to sear the roast, bring to a simmer and then put it in a 325°F oven for 1 1/2 hours. Remove the strings from the meat, slice it or cut it into wedges, and serve with the sauce. Excellent served with mashed potatoes.
