1. - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast. 2. - Coat pork roast with the marinade. 3. - Slice the garlic and onion and spread over top of meat. 4. - Cover and refrigerate for at least 2 hours, turning and coating several times. 5. - Place all in roasting pan or dish. 6. - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees. 7. - After removing from oven, allow to cool to touch. 8. - Remove meat from bone, discarding any fat and/or grissle. 9. - Mix all sauce and bits from the pan together with the pulled meat and salt to taste. 10. - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating. 11. - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie. ---------------------------------------------------------------------------
Nutrition
Ingredients
