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1
Preheat oven to 350 F.
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2
First wash and rinse the pork roast.
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3
Leave the fat and bone intact.
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4
Coat the wet roast with the rice flour so all surfaces of the roast are evenly floured.
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5
Set aside.
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6
Coat the bottom of a large Dutch oven/cast iron casserole with the olive oil.
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7
Heat the olive oil over medium-high heat.
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8
Add the minced garlic to the warm oil for just a minute.
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9
Once garlic is soft and tan, add the roast on top of the warm oil to brown the bottom of the roast.
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10
Turn the roast after 4 minutes on each side, to brown the entire surface evenly.
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11
This will take 12-15 minutes, total on stove top.
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12
Once roast is browned, turn off the stove top heat.
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13
Make sure the roast is turned in the pan so that the fat-side is facing up.
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14
Add the chicken broth to the pan.
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15
(Be careful not to touch the casserole, it will be very hot.)
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16
Carefully add the entire contents (including brine) of the olive can to the broth.
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17
Add the onion and lemon and sprinkle the oregano and red pepper over the top.
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18
Cover pan with a lid or a sheet of foil.
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19
Carefully transfer the pan to the oven.
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20
(It will be hot!)
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21
Bake at 350 F for 20 minutes.
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22
Reduce heat to 275 F. Bake at 275 F (low heat) for 6 hours.
