Beginners Luck Picnic Pork Roast

I found this draft post that I never finished but definitely want to save. So glad I found it!

I made a pork roast for Leila's 5th birthday and it came out BOMB! Best roast I've ever had! Not being biased or anything! It was juicy, flavorful, balanced, cooked! lol....I wish I took a pic of my beautiful roast. I wasn't sure how it was going to turn out and I was nervous that it was almost a 10lb roast and that I might mess it up....but it turned out better than I though. Thank goodness.

I wanted to make sure to record what I did so I don't stuff up the next time I try to make a roast.

Here's what I did....

1. Take a whole garlic bulb (peeled) and put it through the blender with half an onion, a few tablespoons of Italian seasoning, and about a fourth to a half cup of canola oil.

2. Score the top of the roast (the thick fatty part).

3. Massage the mixture into the entire peice of meat. 

4. Salt and Pepper the whole thing.

5. Put in the oven at 425 degrees for 20 minutes. (I used a cake pan that was big enough for the roast only). 

6. After 20 mins, turn the heat down to 325. The roast should be a beautiful brown and the fat will crisp up just enough.  Let it cook uncovered for 3 hours. 

7. While it's in the oven, get the veggies ready. For this roast I used red potatoes, onion, asparagus, carrots, and garlic cloves.

8. I placed the veggies in the bottom of a large tin pan (Polys know what I'm talking about). Added salt, pepper, and oil- then tossed the veggies.

9. Then take the roast out of the oven. Take some honey mustard or mustard and honey and brush it all over making sure it gets into every part of the roast.

10. Next, take the roast and place it in the second pan on top of the veggies. If you throw the veggies in the pan with the roast already in it, you'll get too much oil in the veggies.

11. Cover the roast and put back in the oven for another hour OR 2-3 hours if you want it to fall apart (this is my favorite). 

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