Use a pork shoulder or pork butt, (same thing, different label) and leave all of the fat on it. It's *very* important that you don't try to use a leaner cut of meat like a pork loin. You'll end up throwing it away or feeding it to the dog if you do. You need all of the fat of a pork butt to keep it moist and flavorful. I try to use a boneless roast but bone-in will work fine. I use a whole head of garlic cloves and put small, deep slits with a paring knife and stuff the cloves all over the roast. If the cloves are quite large I cut them in half. Sprinkle with salt and pepper, put into a small covered roasting pan and into a 400 degree oven for about 1 hour, fat side up. Remove and pour off the accumulated juices and reserve. Put back into the oven for another hour. Remove and pour off juices if there are any and flip it over so the fat side is down. Reduce the heat to 350 and cook for another hour. Check the roast at this point and if it's completely browned, crusty and falls apart easily when probed with a fork, it's done. It should be fall apart tender. If it's still not quite that tender in the middle cook a little more until it is. It's really hard to screw this up unless you undercook it or use the wrong cut of meat. Because of the long cooking time you really need the extra fat to keep it moist.

This is the most succulent meat I've ever eaten. It's great by itself but you can also take the reserved broth and add some cream while heating in a sauce pan. I thicken it up a little with not/Starch but you can also either serve it a little thin or thicken it with a couple of egg yolks or so. In a large stainless bowl, beat up 2 or 3 egg yolks and, while beating rapidly, add a few spoonfuls at a time of the hot broth to the yolks. This tempers the yolks so they won't curdle when you add them back to the rest of the broth. Slowly whisk the yolks into the broth and simmer until thickened. If it's not quite thick enough just whip up some more yolks and repeat the process until it's as thick as you like. It makes a very rich gravy.

Enjoy!

Bruce