SAMHUINN: Garlic-stuffed Pork Roast
3 bay leaves
3 garlic cloves — sliced
5 pounds pork roast
granulated garlic — to taste
ground black pepper — to taste
1/2 cup (or so) wine
14 1/2 ounces chicken broth
In a crockpot, add bay leaves.
With a small knife, pierce the roast. Place a sliver of garlic in each
hole. Sprinkle the whole roast with granulated garlic and pepper. Place
roast in crockpot. Add liquids. Cover and cook on low until pork reaches
desired doneness (I like mine to fall apart), about 6-8 hours.
De-fat liquid. Either thicken and use as a sauce over the pork or reserve
for later use.
