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.
Using butcher’s twine, tie the roast tightly, (here’s a great tutorial video on tying a roast).
Liberally sprinkle tied roast with kosher or sea salt and fresh ground pepper.
Take the hot cast iron skillet out of the oven and carefully place the tied roast into the skillet. Place skillet and roast back in the oven and roast until internal temperature reaches 145F in the thickest part of the roast, approximately 4-5 hours depending on the size of the roast.
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.