Prep the Pork: Trim excess fat from the roast, leaving about Πinch for flavor.
Season Generously: Mix all dry spices and rub thoroughly over the pork. Cover and refrigerate for 1â2 hours.
Sear for Flavor: Heat olive oil in a Dutch oven until sizzling. Sear the roast on all sides until browned.
Roast with Veggies: Transfer the pork to a roasting dish. Arrange carrots, potatoes, and onions around it.
Bake: Roast in a preheated oven at 375°F for 60â75 minutes, or until the internal temperature reaches 145°F.
Make the Glaze: While roasting, melt butter in a saucepan. Add garlic and cook for 1 minute. Stir in juice, honey, soy sauce, ketchup, vinegar, mustard, ginger, salt, and pepper. Simmer for 2â3 minutes.
Baste Often: Every 15 minutes, brush the roast with the glaze for a rich, caramelized finish.
Rest and Serve: Once done, tent loosely with foil and let rest for 15 minutes. Slice and serve with roasted vegetables and extra glaze.
