This is adapted from Mark Bittman's recipe. Serves 4-6.
one 3-4 pound bone-in pork roast, such as Boston Butt
2 large garlic cloves, pressed
3/4 tsp. salt
1/2 tsp. black pepper
1 tsp. dried rosemary (or use more fresh)
1/8 tsp. cayenne pepper
About 2 cups of broth (or try white wine)
1 tbsp. butter or ghee
Preheat the oven to 450f. Rub the salt and spices all over the roast, and place in a cast iron Dutch oven.
Roast undisturbed for 15 minutes. Pour 1/2 cup of broth over it, and return to oven. Turn the heat down to 325f.
Roast for another 1 3/4 hours or so, pouring 1/4 cup of broth over the roast every fifteen minutes. Start checking the internal temperature, with an instant-read thermometer, after about an hour and a half. It should be 145f-150f.
Remove the roast to a warmed plate, and let sit until the internal temperature rises to 155f-160f. Meanwhile, add a bit more broth to the juices in the pan, along with the butter or ghee, and cook on the stove top until the sauce reduces to about 3/4 c.
Eat!! Enjoy. :)