Grandmas Garlic Stuffed Pork Roast
Especially for Garlic lovers
3-3.5 LB Fresh Pork Roast
30 - 35 Medium cloves of Garlic
Salt and Pepper
Rinse pork roast in warm water to get any bone cutting debris off unwanted contamination off your meat. Peel your garlic and cut lengthwise any larger cloves, if you have jumbo cloves you will want to cut them in spears. Cut slots with the tip of your knife into your roast. Make them about 1/4 deeper than the length of the clove. Place a clove or Garlic spear in each slot, and make the slots 2" apart in every direction. Do this on the top, sides, and bottom of the roast. Salt and pepper the outside of the roast and message it in. Place in a baking pan with about 2" of water. Cover with foil and roast in the oven for 4 hours on 320* F. Check at 3 hours. Pierce with a meat fork to see if it's tender. If the fork doesn't go in easily without much resistance then it needs more time. If you desire, you cn let it brown for the last 15 minutes of cooking.
This seems like a lot of garlic, but when it is slow roasted with the pork, it is delicious. When I was a child my siblings and I would fight over the pieces of roasted garlic in the slices of meat. It seemed like there was never enough.