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1
If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
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2
Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
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3
slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
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4
Spread the onion slices on the bottom of a glass roasting pan.
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5
Place the remaining marinade ingredients in a food processor and process to make a paste.
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6
Rub pork should whth the mixture all over, making sure that it goes into the cuts.
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7
Place pork on top of the onion slices.
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8
Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
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9
Preheat oven to 450 degrees F.
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10
cut the potatoes into desired size.
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11
Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
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12
Lay around pork roast.
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13
Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture).
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14
Place in oven, make sure the fat side is up.
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15
Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
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16
Baste with it's own juices every 30 minutes.
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17
Check temperature after 1 and 1/2 hours at 325.
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18
Cook until internal temperature reaches 150 degree F.
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19
Remove from oven and let the roast rest covered for 15 minutes before cutting.
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20
Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).
