 Stock
Richard,
For the very first pork roast, I used chicken stock. After that, I simply used the stock itself, plus aromatics. If it seemed to have boiled off too much, I'd add more chicken stock. Bones (browned) would be a good idea, too. You really end up with a very fine stock. In France, they sometimes render stock like this until it's almost a paste, then freeze in ice cube trays. One cube added to a soup is a knockout.
Jim |