1 pork shoulder butt roast (well marbled)
salt and pepper, to taste
garlic cloves (I use 2 or 3 whole cloves)

Preheat oven to 500°F (or as hot as your oven will go). Pierce roast to center and push garlic cloves in openings. Rub roast with salt and pepper to taste.

Place in covered roasting pan with fat side of roast facing up, and place in HOT oven for 30 minutes.

Remove after 30 minutes and reduce oven to 350°F. Bake at 350°F for 30 minutes per pound (or until internal temperature reaches 165°F on meat thermometer).

Serve with mashed potatoes, vegetables or pan-fried green cabbage.

PAN-FRIED GREEN CABBAGE:

1 head green cabbage
2 tbsp. oil
1/2 tsp. pepper

Cut cabbage into 1/4-inch wide strips. Put 2 tablespoons oil into large covered pan. Heat to medium high, add cabbage and 1/2 teaspoon pepper. Stir frequently until cabbage turns golden brown.

Note: If cabbage gets dry while cooking add additional oil.

Submitted by: Scott Gorski