very good, simple, and easy. Served with stewed okra and tomatoes, black eyed peas, rice, and artichoke relish.
- 1 (5-pound) Boston butt pork roast
- 6 garlic cloves, minced
- 1 tablespoon salt
- 1 tablespoon pepper
- Rub pork with garlic, salt, and pepper. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours.
- Unwrap pork; place on a rack in a roasting pan.
- Bake at 325° for 4 hours or until a meat thermometer inserted into thickest portion registers 160°, basting occasionally with drippings in pan. Let stand 10 minutes before serving.
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