roasted pork

from here. Nice and simple!

1 4-pound pork shoulder picnic or butt roast (preferably boneless)
8 to 10 garlic cloves (peeled)
Adobo (enough to rub all over the roast)

Preheat oven to 325 F.  With a knife, stab 8 to 10 holes evenly around the roast, including the top, bottom and sides and push the peeled garlic cloves deeply into the holes.  Rub adobo all over the roast and into the holes.

Place the roast, fat side up in a roasting pan and cover with a lid or tinfoil. Roast for 30 minutes per pound. The roast is finished when a meat thermometer, inserted in the thickest part of meat, reads 160 F.

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