Hoisin Pork Roast With Green Onions

• 1/4 cup olive oil (or more if desired)
• 1 teaspoon garlic powder (or to taste)
• salt and pepper
• 1 (5 -6 lb) boneless pork shoulder
• 3/4 cup hoisin sauce
• 3 bunches green onions, cut into about 1-inch pieces (about 7 cups)
• 1/4 cup Scotch whisky
• 1 cup water

1. Set oven to 300 degrees.
2. Heat oil in a large oven-proof pot or Dutch oven over high heat.
3. Season roast with salt, pepper and garlic powder on all sides.
4. Brown the pork roast on all sides in hot oil, turning often (this should take about 15-18 minutes).
5. Remove the pot from heat, and cool the roast enough to handle.
6. While still in the pot, spread the hoisin sauce over the browned roast (or you can remove the roast to a plate and return back in the pot).
7. Sprinkle the green onions over the roast in the pot and cover with a lid.
8. Place the roast in the oven.
9. Cook until pork is very tender when pierced with a fork (about 3 hours) adding water to the pot about 1/4-cup at a time if mixture is dry.
10. Remove the pot from the oven and transfer pork to a cutting board; tent with foil and let stand for 20 minutes.
11. Meanwhile spoon off fat from the pan juices.
12. Stir in whiskey and 3/4 cup water into juices; boil 2 minutes on top of stove, adding a small amount of water in if the sauce is too thick, or if sauce is too thin, boil and reduce.
13. Slice the pork thinly, pour the sauce over and serve.

olive oil, garlic, salt, pork shoulder, hoisin sauce, green onions, scotch whisky, water

Taken from www.food.com/recipe/hoisin-pork-roast-with-green-onions-142835 (may not work)