slow cooked pork

This is the pork I make every year for New Year’s dinner and varies each time based on what I have in the pantry.  Essentially the elements are the same.  It’s the slow cooking and attentive basting and turning that makes it moist and delicious. 

Preheat oven to 300.  Prepare roasting pan with lid by greasing it liberally with olive oil.  

Combine in a four-cup glass, measuring cup and stir with a fork:

½ cup water 

½ cup red wine 

¼ cup balsamic vinegar 

¼ cup tarragon vinegar 

¼ cup apple or sweet pepper jelly 

2 tbs. hiosin sauce (Chinese barbeque sauce) 

4 cloves minced garlic 

¼ cup diced onion 

1 tbs. hot pepper sauce 

1 tbs. dried ginger 

1 tsp. dried rosemary 

½ tsp. dried coriander 

½ tsp. fresh cracked pepper 

¼ tsp. salt   

Place in roasting pan and put in oven with lid for several hours: 

10-12 pounds boneless pork loin (brown meat) 

Pour sauce over the top of the meat    

Baste meat every ½ hour or so, and turn the pork once or twice during the cooking time of about 4 to 5 hours.  Keep covered.     

Serve with sauerkraut and spicy black-eyed peas.