Hello
this will be my first time roasting pork like this...

I stabbed it many times and put it in a marinade of Brown sugar, cayenne, salt, cumin, honey, and some BBQ sauce.
It sat for 2 days and I flipped it twice a day. (probs every 7 hours).
I just got the oven up to 250 degrees.


Do people usually just let it roast in its own juice?
What veggies go best with roast pork?
Should i let it warm up before cooking it? (as opposed to sticking it in the oven from the fridge).

what part of the pork is it?

how did it go?

You should let it rest for sure before putting it in the oven, but it's just to decrease cooking time. If its a bone in pork loin roast I usually like to cover it with bacon on top to help keep it moist and add flavour.

Also, I find that asparagus or Brussels sprouts are the best veggies to go with pork. I usually cook them in the rendered pork fat from the roast, also do the same thing with roast potatoes.

on some cuts, its best to sear the meat before roasting too. use pan drippings and make a gravy. and i wouldnt advise on any sugary coatings because they cook and burn faster than meat.

Always make a pan dripping gravy for sure, but I like to sear the meat after I've fully cooked it and its rested, i usually blast it in a 500 degree oven, almost no loss of juices that way and you have more control over exactly how brown you want it.

oh ive never tried searing in the oven with a blast of heat, but id think if you arent watchful you could overcook easily, for pizzas i do a couple minutes of broiler blast to toast the cheese and ive burnt cheese before.

Not broiler, but like 500 degrees on bake or whatever the setting is for your oven. You'd be surprised at how long it takes to burn meat in the oven at that temperature, like almost an hour. As long as you rest the meat before you brown it its pretty hard to overcook it.

Anything you've been told about searing first to seal in the juices is total bullshit.