Randy, welcome to RecipeLink!
Modern pork production is geared to reduce the fat content of pork. Because of its low fat content, various cuts of pork are best cooked using different methods. Pork stew cubes, shoulder butt or tenderloin medallions are good for braising, short ribs and cubes for are good for stewing, ground pork and strips are good for sautéing, and shoulder butt and tenderloin for roasting.
My favorite way to cook pork is by using clear oven-cooking bags. I almost always use this method for pork roasts. It also works well for pork chops. I usually do not braise the pork before putting it in the bag. Place 2 - 4 stalks of celery or bok choy in the bottom of the bag and place the roast on top of the stalks. This prevents the pork from sticking to the bottom of the bag and adds to the flavor and liquids inside the bag during cooking. Add onion pieces, garlic, cubed peppers, seasonings, potato pieces, etc. inside the bag at the start. Add whatever liquid (liquids) you have chosen. Vegetable or meat broths work well, as do stewed tomatoes. Some folks also use canned cream of "something" soups. Close the bag as instructed on the box and bake.
When cooking a roast, depending upon the size of the roast, cook it for 1 to 3 hours. I like cooking roasts for a long time so the pork is fork-cutting tender.
Hope this helps. I am sure you will get many more ideas from others.
Kel
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