Instructions
In a bowl, whisk together soy sauce, olive oil, garlic, rosemary, thyme, pepper, paprika, and salt. Place the pork roast in a large ziplock bag, pour the marinade over it, seal, and refrigerate for at least 4 hours (or overnight).
Preheat oven to 325°F (165°C). Remove pork from marinade and place in a roasting pan. In a separate bowl, combine apple cider vinegar, brown sugar, and chicken broth. Pour over the roast.
Cover the pan with foil and roast for 2 1/2 to 3 hours, or until the internal temperature reaches 145°F (63°C). Baste every 30 minutes. Let rest 10 minutes before slicing.
Variations
- Add a tablespoon of honey for extra sweetness.
- For a spicier kick, add a teaspoon of red pepper flakes.
- Use smoked paprika for a smoky flavor.
- Add fresh rosemary or thyme for extra fragrance.
Keto-Friendly Adaptation
To make this keto-friendly:
- Replace brown sugar with erythritol or stevia.
- Use white vinegar or sugar-free apple cider vinegar.
- Use low-sodium soy sauce.
- Ensure your chicken broth is sugar and starch-free.
Frequently Asked Questions
Can I use a different cut of pork?
Yes, but cooking time may vary.
Can I marinate longer than overnight?
Yes, up to 24 hours, but avoid longer marinating times to prevent mushiness.
Can I freeze leftovers?
Yes! Cool completely, slice, and store in airtight containers for up to 3 months.
Enjoy!
This savory marinated pork roast is more than just a meal; it’s a treasured family tradition. Enjoy the process and the delicious results!
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