This is a recipe my husband used to make pork roast for a Sunday dinner with family. It was, without a doubt, the most juicy and tender pork I've ever eaten and the recipe couldn't be more simple. Just dig out your Dutch Ovens!! This recipe is easily doubled. Simply increase ingredients and lenthen cooking time to accomodate increased weight of meat.
In a small dish, mix glaze ingredients together and set aside.
In a hot Dutch Oven, sear the pork roast on all sides until nicely browned.
Reduce heat to medium and add the 2 cups of juice or cider. Place lid on Dutch Oven and cook at medium heat for 45 minutes.
Remove lid. Baste roast with glaze mixture and continue cooking for additional 45 minutes or until desired doneness is reached. (The 1 1/2 hour total is sufficient for 2-3lb roast to be done but not OVERdone
Remove roast from Dutch Oven and tent with foil for 15 minutes. Raise heat to medium high and reduce liquid in dutch oven to a slightly thickened consistency.
Carve roast into 3/4" slices. Place on platter and drizzle pan juices over slices. Serve immediately.