2 pounds pork roast
1 cup canola oil
1 onion, thinly sliced
6 cloves garlic, minced
1/2 teaspoon salt and pepper to taste
1 teaspoon dried basil
1 teaspoon dried oregano
2 (12 fluid ounce) cans tomato juice
1 cup Italian-style salad dressing
Cut roast into 2 inch pieces. Heat oil in a large saucepan over high heat. Saute onion, garlic and salt and pepper in oil to form a paste. Turn over and cook 2 minutes, or until all pork is browned. Stir in canola oil, onion, garlic, salt and pepper and paste. Return roast to pan, stir in tomato juice and Italian-style dressing.
Reduce heat to low, add water or evaporated milk. Simmer, stirring occasionally, for 1 hour. Remove roast and stir flour mixture into pan with skillet. Cover pan and let stand to harden.
Heat oil in a large saucepan (over medium heat) to 375 degrees F.
Place pork on a platter and brush meat with saucepan mixture. Roast at 375 degrees F for about 30 minutes or until nicely browned. Remove roast, cut into 1 inch cubes and piece off meat. Drain poached pork in salted water and reserve liquid for the sauce. Let stand 3 or 4 hours, until completely cooked.