Garlic-Studded Pork Roast Recipe

5 lbs of pork roast
6 garlic cloves; pressed
1 pc of onion; chopped
1 tsp of basil
1 Tsbp of pepper
1 cup of white wine (dry)
1 Tbsp of salt

Mix the dried basil with salt and ground black pepper in a bowl. Add the pork roast and scrub it with the basil and pepper mixture. Slit about 8-10 incisions on the pork roast (just sufficiently big and deep for a garlic clove to be inserted).

Insert one pressed garlic into every incision. Place pork roast into the crockpot. Pour the wine over the roast; and then add in the onions. Cover with lid. Set heat to low. Cook ’til the beef achieves your desired level of tenderness (approximately 8-10 hours).

Take out the roast from the crockpot; and then transfer onto a platter. Slice thinly. Pour some dripping over the sliced roast, and then serve with buttered vegetables and mashed potatoes.

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