Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil
  • 2 tbsp garlic (chopped, plus 1 garlic clove, thinly sliced)
  • 2 tbsp fresh rosemary (chopped)
  • 2 tbsp fresh sage (chopped)
  • Kosher salt and freshly ground black pepper
  • 4 lb pork butt (shoulder)

Instruction

  • Pre-heat the oven to 350 F.
  • Liberally sprinkle salt and pepper all over the roast. 
  • In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
  • Using a small brush, or your hands, spread the mixture all over the pork butt.
  • Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits.
  • Set the meat on a rack in a roasting pan.
  • Cook until an instant-read thermometer inserted into the thickest part of the roast reads 145°F, about 25 minutes per pound.  
  • Remove the roast from the oven and let stand for 15 minutes.
  • Slice and serve!