Instructions:
Combine soy sauce, olive oil, garlic, rosemary, thyme, pepper, paprika, and salt in a bowl. Mix well.
Place pork roast in a large ziplock bag. Pour marinade over the roast, ensuring it’s fully coated. Seal and refrigerate for at least 4 hours, or preferably 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 roasting pan with aluminum foil. Roast for approximately 2 1/2 to 3 hours, or until the internal temperature reaches 145°F (63°C). Baste every 30 minutes.
Remove from oven and let rest for 10 minutes before slicing. Serve and enjoy!
Variations:
- Add a tablespoon of honey for extra sweetness.
- Include a teaspoon of red pepper flakes for spice.
- Use smoked paprika for a smoky flavor.
- Add fresh rosemary or thyme for extra fragrance.
Keto-Friendly Adaptation:
- Replace brown sugar with a keto-friendly sweetener (erythritol or stevia).
- Use white vinegar or sugar-free apple cider vinegar.
- Use low-sodium soy sauce.
- Ensure 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, but avoid over-marinating to prevent mushiness.
Can I freeze leftovers?
Yes, freeze in airtight containers for up to 3 months. Thaw overnight before reheating.
Enjoy!
This recipe is more than just food; it’s a family tradition. Enjoy the process and the delicious results!
ADVERTISEMENT
