Instructions

1. Trim the roast of any excess fat with a sharp knife. Pat the surface of the roast dry with a paper towel, and season it as desired.

2. Preheat your oven to 325 degrees Fahrenheit. Spoon 1 tablespoon of flour into the bag. Shake the bag to distribute it throughout the bag and coat the inside of the bag. Place the bag in a roaster pan and slide the pork into it.

3. Pour in a half-cup of water, apple juice or other liquid, if you wish to keep the roast extra moist. Seal the bag with its tie strap, leaving lots of air around the roast. With clean scissors, cut a half-dozen small slits in the top part of the bag.

4. Bake the roast for approximately 2 to 2 1/2 hours, until it reaches the correct degree of doneness when tested with an instant-read thermometer. The U.S. Department of Agriculture's recommended food-safe temperature is 145 F, but you can cook it longer if you wish. Traditional well-done pork, at 160 F, can take as long as three hours for an 8-pound roast.

5. Remove the roaster from your oven and let the pork rest for at least 15 minutes. Slice open the bag and transfer the pork to a serving tray or cutting board. Strain the drippings and use them to make sauce or gravy, if you wish.