In a 13” x 9” glass baking pan, combine the ginger ale, soy sauce, onion powder, garlic, lemon juice and sugar. Add pork roast. Cover and refrigerate at least 7 hours, or overnight, turning once. {I like to end with the fat side up so the fat caramelizes while roasting.}

Preheat oven to 350 degrees F.

Cook roast in the marinade for 1 ½ to 2 hours, or until digital thermometer reads 155 degrees. Remove roast from pan, wrap in foil and let stand 10 minutes.

Meanwhile, pour pan drippings into a gravy separator. Heat butter in a medium saucepan over medium heat until melted. Whisk in flour, let roux cook for 1-2 minutes to remove raw flour taste. Pour in half of the separated pan juices and whisk until there are no lumps. Add in remaining juices. Bring to a boil; cook for 2 minutes then reduce to a simmer for 5 minutes. Serve over roast.