Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper

It doesn't get much easier than this. I altered the methods a bit to make this an easy slow cooker dinner. I had some leeks hanging out in the fridge, so I sliced those and stuck them on the bottom. The pork came out perfectly cooked and the leeks were surprisingly good (well they had been braised in pork fat).

One year ago: Rum Chocolate Cake
Two years ago: Sweet and Sour Pork
Three years ago: Peanut Flavored Potatoes

Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper (slightly adapted from In The Kitchen with A Good Appetite)

Ingredients
1 boneless pork shoulder (5 - 7 lbs)
4 garlic cloves, minced
4 tsp kosher salt
1/4 cup olive oil
2 tbsp finely chopped rosemary
1 1/2 tbsp Dijon mustard
1 tbsp freshly ground black pepper
sliced leeks (if desired)

1. Using a mortar and pestle, mash together garlic and salt to form a paste. Stir in olive oil, rosemary, mustard, and black pepper. Rub mixture all over pork and marinate for 2 hours - overnight.
2. Place leeks (if using in the bottom of a slow cooker) and put pork on top. Cook on low for 8 hours or until very tender.