3 boned rib end loin pork roast (boned and tied, about 6 lb each)
Salt, oil
6 small apples
2 Tbsp of brown sugar
3 Tbsp of butter
1/2 cup of water
1 cup of light beer 

• Preheat oven 450°F.
• Rub salt over the roast and grease the roasting pan with the oil.
• Brown the roast and the bones for 20 minutes.
• Reserve the bones.
• Meanwhile peel the apples whole.
• Core each 3/4 of the way through.
• Put 1 tsp of brown sugar and 1/2 Tbsp of butter in the hole.
• Add the apples to the roast and the bones.
• Reduce temperature to 375°F, add 1/2 cup of water to the roasting pan and roast for another 40 minutes.
• Baste frequently and add water as needed.
• Pour a cup of beer in the pan and continue cooking for another 50 minutes, basting constantly even as the pan juices become syrupy.
• Remove the roast and make sure the internal temperature reads 150/160°F.
• Allow it to rest for 5 minutes.
• Cut the strings and slice.
• Degrease the pan juices, adding the juices spewing out of the roast.
• Bring to a boil.
• Taste and correct seasoning.