This fork tender pork roast is a staple at our house and comes with a wonderful bonus- leftovers. One thing to note, this isn't a pretty pork loin roast you can plate in neat slices. This roast falls completely apart when you try to lift it out of the pan- hence the photo!
Don’t be scared of the garlic. When garlic is slow roasted it turns into a jammy, sweet goodness that just melts into the roast.
Don’t be scared of the fat. There is a lot of fat that will be rendered during the cooking process. It can be tossed. The good thing is the fat has come OUT of the meat. The fat is what allows for the long cooking process and the tender, moist meat.
My favorite leftover option is tacos/carnitas. I warm up the leftover pork in a skillet and throw it into a corn tortilla with fresh, sweet onions and a little cilantro. I have also made nachos, quesadillas, bbq sliders, pizza and soup from the leftovers with great results.
You can choose any size pork roast- you still cook it for 8 hours. You can opt for the slow cooker, but I find there is just something special about it in the oven.
Make this your own by adding variations of spices. I love to add fennel seeds and red onions. Sage also goes well with pork.
Because this dish is so rich, it goes well with something acidic, like marinated tomatoes, pickled beets or a vinegar based cole slaw.
