Preheat oven to 320•F
Season pork with pepper, red chilli flakes, onion powder, cayenne pepper, and olive oil (I use my misto spray can but you can also use a brush to add oil)
Cut small deep slits into all sides of the pork.
Stuff the slits as much as you can with the crushed garlic
Add beef stock (I used my homemade beef stock) poor stock around the sides just enough to cover the bottom of the roasting pan. try not to wet the top of the pork when poring in. Save the rest for L8r
Put the lid on and put into the oven at 320•F about 1hr per lb. of pork.
Let brown then Baste every 20-30min if more juice is needed add more beef stock. Basting is very important you don't want the roast to dry out.
Last hour cut slices into the top of the meat (do not cut all the way through or even half way through... This is just about a quarter of the way deep)
Baste some more and put back into oven for the rest of the time without a lid. Continue basting every 20min
Take out of oven and cut into slices.
Layer slices back into pan and its own juices. Baste again and put back into the oven for 30min. Continue basting every 10min.
This should be the end result
Serve with my ginger garlic green beans and garlic bread! Enjoy!
- Pork roast (how much depends on size of family)
- Garlic 5-7 cloves of garlic (crushed)
- Pepper 1tsp
- Onion powder 1tsp
- Cayenne pepper 1tsp
- Red pepper flakes
- Heavy roasting pan
- Olive oil
- Beef Stock(enough to cover bottom of pan)