Pork roast marinade

Yeah don't marinate it. Brine it. Brine = 1 cup of salt dissolved in one gallon of water.

Cut in half five lemons and put in brine. Add cup of honey, a bunch of rosemary and thyme, 10 or twenty bay leaves, a whole clove of garlic cut in half and a quarter cup of peppercorns. Bring all of this to a simmer to release all the oils then put it in the freezer for an hour or so until it comes down to room temp.

Put the pork roast in the brine and leave it in there for 5 or six hours. Take out and rinse off and cook it like you like.

I agree with those who say there is no reason to marinate a pork roast that you will cook in gravy. If you like, you can dry rub it in lawry's garlic salt, black pepper, a little thyme and maybe a little rosemary, wrap it in plastic wrap and stick it in the refrigerator for a few minutes or hours, depending on how much time you have. The Lawry's has all the salt you'll need and I use a lot of it and a lot of black pepper. I would take those spices right to the cooker (crock pot or dutch oven) with the roast and cook it slowly. I'd add a bay leaf when I cook it.