Pork roast and rice and gravy

Make deep slits in the roast and slide garlic cloves inside.. also you can stuff the roast with jalapenos or chow chow for seasoning. Season the outside with Slap Ya Mama and let it sit in the fridge overnight.
Put in the oven at 400 degrees, uncovered til internal temp is 150. Check the pan every 20-30 minutes and add water or ice cubes to deglaze the pan and keep the roast from sticking and burning.
When done, take the roast out and drain the grease off, then place the roasting pan on top of the stove on a medium-low fire and scratch all the sticky drippings off the sides and bottom of the pan and stir, adding a little cool water to deglaze the pan, til all the drippings start to form a thick gravy, remove the coagulated blood globs and gross looking stuff.. reduce the fire and then add a mixture of 1 tbsp. corn starch and enough water to dissolve it, to the drippings, and stir will. Place the gravy, in the pan back in the oven til the gravy thickens to your desired consistency, checking and stirring every 5 minutes or so, making sure the gravy doesn't burn or stick.

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then add a mixture of 1 tbsp. corn starch and enough water to dissolve it,

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This from the guy who thinks making a gravy with roux is wrong.

Drain the pot into a measuring cup. Skim the fat and make a roux, whisk in the drippings. Better gravy.

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This from the guy who thinks making a gravy with roux is wrong

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this from the guy who doesn't know roux from a cornstarch slurry..

Hilarious watching you argue about something you obviously know nothing about. Idiot. Please share more of your ninja gravy skills.

Just google donald link smothered pork roast recipe

It is goat

he won't listen. he is the gravy master and everyone else is wrong

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he won't listen

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Damn straight he won't.. I'm not putting roux in a pork roast and turning it to sludge..

That's for people who don't know how to make gravy.

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I think

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wrong again, glue eater

Yall need to meat up on the baking aisle and settle this...

Here are the keys:
1. Salt your meat at least an hour before hand. Use kosher salt. hehe
2. Garlic and pork are meant to be together. poke holes and stick garlic and cayenne in it.
3. Brown the shite out of it on high heat in olive oil. Add a dab of butter for flavor.
4. Use beef broth for the liquid.
5. For loin, cook to 150-155. Use a thermometer. Pull and let it rest for 10-15 minutes while you make your gravy.
6. Use flour to thicken your gravy. Put a couple of tablespoons in a cup and slowly pour in cold water and stir. When that's all blended in, THEN add it to the juice.

ETA: Obviously season the gravy to taste. Use fresh ground pepper, cajun seasonings, whatever.