This rich meat provides for a unique style of pork that isn't commonly used.
Score the fat side of the roast, approximately 1/2" to 3/4” deep in a cross-hatch pattern. Cut several large slits in the meat side of the roast; cut until you are approximately one inch from the fat. Using a paring knife, create deep pockets in the meat and stuff each pocket with a whole clove of garlic. Rub the herb mixture into the slits and all around the meat side
Move to a bowl, cover, and let rest at room temp at least 2 hours before serving. Refrigerate and store for a few weeks. Let come to room temperature again before serving.
Do not throw out the rendered fat!!! Save it for a midnight snack, dipping the crusty bread into the herb/garlic infused goodness. When you’re done dippin’, strain the fat through a coffee filter, paper towel, cheese cloth, etc… pour into a glass container or ice cube tray(s) and cool to room temp, then cool in the fridge and/or freeze. You now have an incredible lard that will elevate your savory pastry dough in magical ways.