Cooking the roast on the bone is especially nice with pork so that it doesn’t dry out. To make it easy for carving the butcher slid a knife next to the bone and opened it up like a book.
Salt the roast well. Then massage a little olive oil all over. I loaded it with a combination of dried basil, thyme, marjoram and oregano, mixed with olive oil and Kosher salt and massaged it into the pork. Then add as many cloves of thinly sliced garlic, sliced the long way, as you want. I added 6-10.
After stuffing the pork and scoring the top we tied it up and roasted it at 350 for about an hour and a half and caramelized the top the last ten minutes.
I love cooking pork with apples and found baby apples which I added to the pan for the last 45 minutes. The wonderful thing about cooking the pork roast this way, is that you get the benefit of deliciousness from cooking it on the bone. But, since it’s detached from the bone, it’s much easier to carve and there is less waste.