Tender Charred Pork Roast
If you are looking for a moist sweet and savory fall-apart tender pork roast... this is it! I made this pork roast for a Sunday dinner gathering, it was so good that 3 weeks later we had to have it for Christmas dinner too. Scroll down for the recipe. Ingredients 1 (8 to 10 pound) pork shoulder blade roast 2 tablespoon Lawry's Seasoning Salt 1 teaspoon garlic powder 1 teaspoon paprika 1 large yellow onion, quartered 1/4 cup Yoshida's Teriyaki sauce 1 tablespoon Worcestershire sauce Directions Preheat the oven to 450 degrees F. Pierce the roast all over with the tip of a paring knife Sprinkle on all sides with seasoning salt, garlic powder, and paprika and rub into the meat. Place roast in a shallow baking dish (I used a 9x11 ceramic baking dish) preferably fitted with a roasting rack (though not necessary). Refrigerate seasoned roast uncovered overnight or at least 8 hours. Remove from refrigerator and bring roast back to room temperature (30-60 m...