# What You Need:
→ Pork and Marinade
01 - 3.3 pounds budget pork roast (shoulder or picnic cut)
02 - 2 cups apple cider vinegar
03 - 1 cup water
04 - 2 medium onions, sliced
05 - 2 carrots, peeled and sliced
06 - 2 bay leaves
07 - 8 whole black peppercorns
08 - 4 whole cloves
09 - 1 teaspoon salt
10 - 1 tablespoon brown sugar
→ Searing
11 - 2 tablespoons vegetable oil
→ Sweet and Sour Gravy
12 - 1 2/3 cups reserved marinade, strained
13 - 2 tablespoons brown sugar
14 - 3 tablespoons golden raisins
15 - 3 tablespoons red currant jelly (or grape jelly)
16 - 2 tablespoons cornstarch mixed with 3 tablespoons cold water
# How to Make It:
01 - Combine apple cider vinegar, water, sliced onions, sliced carrots, bay leaves, peppercorns, cloves, salt, and brown sugar in a large non-reactive bowl. Submerge pork roast in the marinade, cover, and refrigerate for at least 12 hours or overnight.
02 - Remove pork from marinade and pat dry with paper towels. Strain marinade, reserving the liquid and vegetables separately.
03 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown pork on all sides, about 8 to 10 minutes.
04 - Add reserved sliced vegetables to the pot with the pork. Pour in 1 2/3 cups of the reserved marinade liquid. Bring to a boil, reduce heat to low, cover, and simmer for 2 hours, turning the pork occasionally.
05 - Take the pork out of the pot and keep warm. Discard or save the vegetables for serving as desired.
06 - Strain the braising liquid and return 1 2/3 cups to the pot. Add brown sugar, golden raisins, and red currant jelly. Simmer over medium heat for 5 minutes.
07 - Stir in the cornstarch slurry and cook, stirring continuously, until the gravy thickens, about 2 to 3 minutes. Season to taste.
08 - Slice the pork and serve topped with the sweet and sour gravy.
