Roast Shoul­der of Pork with Garlic

(serves 8)

1 shoul­der of pork
8 cloves garlic

Now, Tony did not tell me he did this, but I won­der if he driz­zled some olive oil on the roast before cook­ing? He did explain about mak­ing inci­sions deep in the roast and slid­ing the whole cloves of gar­lic inside.

Roast at 375 degrees for two hours, then turn heat down to 350 for at least an hour longer, but test to achieve a hap­py medi­um between under­done and dry. Let rest for at least 15 min­utes, then slice thick.