Reynolds Oven Bags - Best Pork Roast I've had in Years!

When I signed up for the Amazon Vine program I assumed that I would only get books and at the beginning that is what I got. However I now get all sorts of products and my latest one was a box of Reynolds Oven Bags. Below is my Amazon review of the bags which I found to be great and gave them 5 stars.

I gave up trying to roast pork years ago since except for one roast, they all were dry and nearly impossible to chew. I got these bag in the mail right as I was about to go grocery shopping. So I read the instructions on how to use them and thinking I would try to make a roast using one I shoed up at the meat department and when I saw the prices of beef vs. pork, I decided I would give pork one more try. The only other time I had made a decent pork roast I had cooked it with a canned pineapple. So I decided to try this again except in the Oven Bag. Well I didn't realize I had no pineapple at home, but I did have all the other ingredients that I used when making sweet and sour sauce so I mixed that up and poured it into the bag with the pork. If I had it to do over, I would probably have marinated the meat in it enough ahead of time so all sides of the meat would have had the taste of the sauce. Following the instructions, I popped it in the oven and was totally surprised when I cut into the meat after letting it set for a few minutes. It was juicy. It was tender. It tasted good. It almost melted in your mouth. It was wonderful. I suspect we will be eating more pork (especially with it's lower price than beef currently). These bags truly made the difference as I had tried doing something similar with roast before long ago.

Here is what I did (for something like this I measure by eye, not by measuring cups):
~4# pork butt roast with bone it
~3 tablespoons Soy Sauce
~1/2 c. Apple Cider Vinegar
~1/2 c. Brown Sugar
Onion powder, garlic powder, red chili pepper flakes
1 tablespoon flour
1 Reynolds Oven Bags (large size)
If I had one, I would have stirred in one can of crushed pineapple in it's own juice (not canning syrup)
I coated the inside of the bag with the flour as instructed on the box.

Inserted the roast in the bag and placed in a 13" x 9" glass pan.

Mixed the other ingredients in a bowl and then poured them in (next time I will let the roast have a soak on each side before putting it in the oven bag).

Stabbed 6 holes in the top of the oven bag as instructed on the box (this is why you need to coat the roast all over with the sauce before roasting as you won't be able to turn it over while cooking as the sauce would come out through the holes.

Placed in a pre-heat oven at 350 degrees using the convection setting for about 90 minutes until a thermometer registered 160 degrees at least.

Let rest for at least 5-10 minutes to let the internal juices stabilize. Carve and enjoy.

You may not like this recipe, but I hope you do. This is what I did and I enjoyed the roast very much, especially the pieces that were on the bottom that cooked in the sauce. Make a cooking sauce to please yourself or try cooking the roast with just salt and pepper and in the floured bag to see what happens.
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While the price of these may seem high to some, at the price of meat these days, you waste money if your meat comes out dry and inedible. So try out these bags to reduce the possibility of that.