Tuesday, September 7, 2010
1 4-5 pound pork shoulder or butt roast
1 garlic clove
1 teaspoon salt
1 teaspoon sage
1 6-8 inch fresh rosemary sprig
½ cup water
Trim most of the fat from roast
Clean garlic and cut wedges in half.
Cut half inch wide by one inch deep pockets in roast (see photo) and place garlic clove wedges in pockets.
Sprinkle on salt and sage and add rosemary sprig
Add one half cup of water and cook uncovered at 350 F for one and one half hour or until meat thermometer reaches 160 degrees F. Let stand for 10 minutes before slicing.
Serves 4. Add a starch (potato, rice or noodle and veggie).