- 2 lb boneless pork roast
- 6 cloves garlic, peeled and coarsely chopped
- 1 T dried oregano
- olive oil
- 1/4 c lemon juice or apple cider vinegar
- 2 c broth
Pierce pork with knife 3 to 4 times, and stuff with garlic and oregano. Salt liberally. Coat bottom of stew pot or dutch oven with oil, and heat to high. Sear pork until well browned on all sides. Add vinegar/lemon juice. Turn heat to medium, and add broth. Cover and cook at medium for 2-3 hours, checking periodically to make sure liquid isn't too low on the roast.
*Note: original recipe called for chicken broth, but I think this would work better with pork broth.