I've done several variations on this idea, but tonight's pork was the best it's been. My suggestion is to get a fatty cut of pork, though any kind of smallish roast or chops will do.
Make a wet rub with equal parts green olive brine and coarse ground dijon mustard, a clove or two of crushed garlic, and as much freshly ground black pepper as your wrist can handle.
Massage the marinade into the meat while heating a heavy skillet or dutch oven on high. When the skillet is smoking, quickly add a couple tablespoons of olive oil and immediately (the oil will burn if you don't act fast) the pork.
Sear all sides of the pork. Depending on your size and cut of meat, this could take up to 10 minutes. So preheat the oven while you're doing this, to 275ºF. When the pork is well browned all over the outside, cover the skillet and remove it to the oven.
Cook for 1 hour or until done. You should own a meat thermometer to tell you when that is. I do.
When the pork is done, there should be enough juices in the pan to make a nice gravy. If you choose to do this, remove the pork to a cutting board and let it rest. Return the skillet to the stove over medium-high heat.
In a small bowl, whisk 1 cup cold water with 1 tablespoon flour until there are no lumps. Then whisk the flour water into the boiling juices, pouring in a steady stream and stirring continuously. Boil until the gravy thickens to your taste, then turn off the heat.
Slice the pork (if you can––it should be falling apart by now) into half-inch thick slices and return to the skillet. Spoon the gravy over the pork and serve hot.
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