Ingredients:
3 lb boneless pork butt
3 cloves garlic
18 g kosher salt
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
1 tsp black pepper
1/2 tsp red pepper flake

Cut cross hatch marks into fatty portion of pork. Combine spices and salt and rub pork with spice mix, leaving to brine for 24 hours. Cover with foil and bake at 300F for 3 hours (until meat registers 180F). Let cool and refrigerate overnight. Thinly slice and reheat for sandwiches.

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