Pork roast

Dan

1 ½cup pale ale, English bitter or light porter

½ cup EVOO

1 tsp. crushed red pepper

6 to 8 large garlic cloves split in half

1 tbsp. Kosher salt

2 ½ tbsp. thyme or rosemary (I think I usually use rosemary)

1 tbsp. fresh ground black pepper

4 to 8 lb. pork roast

Combine beer, oil and red pepper in small bowl and set aside. Stir garlic, salt, herbs and back pepper together until well blended and set aside.

Place roast fat side up on work surface, trim fat and cut ½” slits, about three per rib, or one every two inches. Stuff slits with garlic. Rub remaining herb mixture on roast and let stand at room temp 20 minutes. Pour beer and oil over roast and let stand 45 more minutes. Place on grill rack in greased roasting pan and put in 325-degree oven. Baste frequently with beer along with pan juices. Roast until meat registers 165 degrees. Remove roast, cover with foil, let rest 15 minutes before carving.

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