It is a mystery

For an about-five-pounds pork roast in a dutch oven, which I guess is the oven variant, I'll:

- start the oven pre-heating
- chop and half-cook an onion in the bottom of the dutch oven (in bacon fat if you've got it; olive oil works fine)
- crumble some thyme and some tarragon into the fat as it heats; I use about a teaspoon of each
- take the dutch oven off the heat
- drop the rinsed roast in on top of the onion, fatty side up
- add ~2 cups chopped apple OR 1 cup chopped dried apple OR 2 cups chopped squash OR 2 cups cranberries OR some mix OR some other berries around the roast
- add ~2 cups apple cider or other juice (cherry-pomegranate or grape-pear work well)
- dump 30ml maple syrup over the roast
- Optional: dump 30ml of whisky over the roast

- lid on the dutch oven!

In it goes for five hours at ~300 F. (I have a slow oven; that's really about 270.)

This can come out kinda wet; if you think excessive dampness likely (extra-juicy berries, etc.) cut back the added liquid. You want there to be some roast sticking out during cooking so it can brown. Produces some very tender roast and some soup starter/side dish.

ETA: you can put salt in from the start; I got used to putting salt in at the end because of divergent salt tastes in the people eating.

Cinnamon works with this instead of the maple syrup, but amount it's tricky. (Freshness, preferences, etc.)