3 to 4 lb. pork roast
1 tsp. salt and pepper
1/2 c. booze (more on this later)
1/4 c. brown sugar
We’ve used a number of different types of booze. We’ve made this dish with wine, sherry and port. Our favorite type of booze to use is the dregs that are left after we’re done bottling wine. There’s nothing wrong with the dregs it’s just that there are bits of fruit floating around. A person generally doesn’t want things floating in their wine. But it’s perfect for this recipe.
Heat oven to 325 degrees. Sprinkle the pork roast with salt and pepper. Put it fatty side up in a roasting pan. Cook for 1 hour and 45 minutes. Meanwhile, combine the booze and the brown sugar in a small saucepan. Bring to a boil over medium heat. Cook for about 5 minutes to reduce the sauce and thicken it up.
Pour the glaze over the pork. Roast the meat an hour longer basting it occasionally. Remove the roast from the oven. Let it rest for 15 minutes and then carve. Serve pork slices with sauce dribbled over top of them.
The next day we use some of the leftover pork to make Zippy Ham Casserole. OK, I guess that makes it Zippy Pork Casserole but you know what I mean.