6 cloves garlic, finely chopped

2 tsp table salt

1 tsp ground black pepper

1 roast pork shoulder, about 3 lb (1.5 kg), bone removed and tied

With the rack in the middle position, preheat the oven to 265 °F (130 °C).

On a work surface, combine the garlic, salt and pepper by crushing them with the flat part of a chef's knife, until garlic forms a paste. Rub the garlic paste on all sides of the roast. Place the roast in a baking dish. Roast for about 4 hours and 30 minutes, uncovered.

Refrigerate for 12 hours. Slice and eat cold.

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