ROTISSERIE PORK ROAST

1 Boneless pork roast
4 fresh garlic cloves cut in half
Seasoning salt
Garlic powder
1 tsp thyme
Household string

Use a sharp knife and make 8 deep slits into the meat, 4 slits evenly on each side and push a piece of fresh garlic down deep into the meat.

Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.

Season the entire roast generously with season salt, garlic powder and thyme. Rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.

Fit the pork roast snuggly onto the rotisserie rod as dead center as possible. Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 150 degrees.

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