Nec timeo, nec sperno
- 5 pound pork roast
- 3 cloves garlic, sliced
- 2 teaspoons salt
- 1/2 tablespoon pepper
- 3 bay leaves
- 1/2 cup cider vinegar
- 1 teaspoon dried thyme
with a small knife pierce the top of the roast and force garlic slices into the cuts. rub the roast with salt and pepper
place bay leave sin the bottom of the cast iron dutch oven and set the roast on top of the bay leaves fat side up.
mix the vinegar and thyme in a small bowl or measuring cup and pour over the top of the roast
bake the roast for 3 hours, or until an internal temperature of 150-155 degrees is reached. baste the roast with the droppings frequently during cooking.
let the roast rest for 10 minutes before slicing.