Fresh picnic shoulder (4 to 5 lbs.)
5 cloves garlic
Rosemary
Pepper

Peel garlic and slice each clove lengthwise. Take paring knife and make slits in meat deep enough to cover garlic. Push a slice of garlic in each slit. Sprinkle meat with rosemary and pepper.

Put a small metal rack on bottom of roasting pan. Place meat on rack. Do not cover meat or add water to pan. Meat is dry roasted and will be crusty on the outside and juicy on the inside. Bake in 350 degree oven until thermometer reads done for pork.