It is a mystery

 I have a pork loin roast defrosting in the fridge for making Sunday. 

I need to figure out how I want to cook it (instant pot or oven) and what spicing, etc I want to use for it. 

I also want to try this potato recipe. 

 

Here's the recipe! I put my version with the stuff in the original in ( ).
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So I made the venison roast. 

It turned out pretty well for the most part.

I'm a little confused on the roast, it is partially above the liquid in the pot. So that section isn't as cooked as the lower part, it's really tough too and a grey/dark brown color on the outside. Is this what should be happening?  The fat wasn't broken down all the way. So I threw it in the pot for another hour to see if that does anything. The other issue might have been that the recipe said a 2-3 pound roast but it turns out the recipe is for a 2-3 pound bone in roast, which mine was not. But it was on the smaller side at 2 pounds and I slow cooked it for four hours. If I cooked it more, it might have just cooked through eventually. 

Other than that, it turned out super tasty and the meat below the liquid line was super tender and delicious. It was more vinegar than I like, so I'll probably reduce that amount next time I make it. It doesn't have a ton of other taste in there other than meat but ehh, it's good. 

I also want to apologize to the entirety of Mexico for completely butchering the tacos I attempted to make. 

So I put down the corn thingys, put the meat on, put the ricotta on (it turned out more like queso fresco), then heated up some corn and carrots and dumped them on top.