Old-Fashioned Pork Roast - cooking recipe

Ingredients

4 -5 lbs boneless pork shoulder, fat cap trimmed to 1/8-inch thick
3 garlic cloves, minced
2 teaspoons ground black pepper
1 1/2 teaspoons table salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaf
1 tablespoon fennel seed, roughly chopped
2 large red onions, cut into 1-inch wedges
1 tablespoon vegetable oil (optional)
1 cup apple cider
1/4 cup apple jelly
2 tablespoons cider vinegar

Preparation

Tie the roast 3-4 times crosswise, and once lengthwise.
In a bowl, combine garlic, pepper, salt, rosemary, sage and fennel seeds. Rub this mixture well into all surfaces of roast.
Place meat in a roasting pan. Place pan, uncovered, in preheated 300\u00b0F oven for about 3 hours.
Add onion to pan around the meat. If there is not much fat in the pan, add the optional oil. Return pan to oven for 31/2-4 hours more.
Transfer meat to a dish. Transfer onions to a bowl. Pour drippings into a 2-cup measure. Add water to bring up to 11/2 cups. When meat has cooled to room temperature, wrap meat and onions with plastic wrap and place in refrigerator overnight along with drippings.
Remove fat from cold drippings and place in a saucepan with onions, cider, apple jelly and cider vinegar. Bring to a simmer.
Slice cold roast, and layer in baking dish. Pour 1/2 cup of drippings over pork. Cover dish with foil, and place in a preheated 350\u00b0F for 40 minutes until hot.
Bring drippings up to a boil and reduce for 15 minutes until dark, thick and syrupy.
Serve with mashed potatoes on the side. Pour sauce over the meat.