Things You'll Need:
- 1 (4 or 5 lb.) boneless pork loin roast
- 1 1/2 or 2 cups of water
- 1 cup of cider vinegar
- 2 cloves garlic, crushed
- 3 or 4 small dried hot chili peppers or 1 or 2 tbsp. crushed red peppers, or more if you like it hot
- 1 1/2 tsp salt
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Step 1
Place the 4 or 5 pound boneless pork loin roast into a deep bowl. Make sure the bowl is big enough and deep enough to accommodate more than 3 cups of liquid.
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Step 2
Mix the water, vinegar, peppers, garlic and salt in a separate smaller bowl.
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Step 3
Pour the marinade over the pork. Coat all sides evenly. Turning the pork a few times throughout the marinating process will ensure that the sauce covers all sides. I recommend turning the pork at least two times but ultimately it is your decision.
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Step 4
Marinate the meat in the large bowl in the refrigerator overnight. Make sure that it is covered with a lid or saran wrap.
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Step 5
On the following day, preheat the oven until it has reached 350 degrees. Take out your rack and a shallow roasting pan. Place the pork onto the rack and pour the marinade over the pork. Bake for about two hours until the meat is well done.
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Step 6
Wait half an hour before slicing the pork. Hold the pork with some tongs and slice the roast from one end to the other in 1/2-inch-thick, circular pieces.
