Garlic Infused Pork Roast with Rosemary

Raise your hand if you like garlic!  Me! Me! Me! Raise your hand if you enjoy using your crock pot on busy weeknights!  Me! Me ! Me!

Please don't be afraid of the amount of garlic in this dish.  The long, slow cooking time softens the garlic cloves which will melt into the pork and season it throughout.

1 - 4 lb. Boston Butt

1 large head garlic (cloves separated and peeled)

Kosher Salt

Freshly Ground Black Pepper

1/4 cup olive oil

3 - 4 sprigs fresh rosemary

With a very sharp knife, make slits all over the pork, deep enough so that the garlic cloves fit inside.  Continue until you've used all the garlic cloves and then salt and pepper the roast.

Place in a container deep enough to hold the roast and pour the olive oil over the roast and make sure it's completely coated.

Top with rosemary sprigs and cover.  Refrigerate for a few hours or overnight if possible.

Place in the crock pot, add about 1/2 cup of water and cover.  Let cook on high for 6 - 8 hours or low 10 - 12 hours.

Remove the rosemary sprigs, skim the fat from the top and remove the pork roast from the crock pot to a large platter.  The roast will be falling apart tender.

I served the pork on top of Yukon Gold mashed potatoes with pan gravy.  The recipe for the gravy is found here http://fleurdelolly.blogspot.com/2015/02/pan-gravy-for-pork-roast.html