Sometimes simple is great.

Pork shoulder roasts were on sale this week for 88 cents a pound.
Yesterday, I prepped one by making a lot of deep slits in the meat and
inserting half cloves of garlic. It was a 9 pound roast and I used
about 8 cloves of garlic. Fresh cracked pepper and seasoned salt on
top. Put in a roasting pan tightly covered with foil and baked for 4
1/2 hours at 300 degrees.

The single bone slipped right out and the meat is incredibly tender with
a very nice taste. Some literally fell apart and that went into some
soup I made yesterday. The rest was sliced (after it cooled) and bagged
in 1 pound Zip-Locks and frozen and about 2 pounds are in the
refrigerator. Tonight... might be pork enchiladas or even fajitas....
and maybe tomorrow we will add some to a stir fry.

Out of a 9 pound roast I think we got about 6 pounds of cooked meat.

George L