5-7 pound pork roast, boneless or bone in
5-7 cloves garlic, cut into slivers
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried rosemary
1. Pat the pork roast dry with paper towels. Use a small sharp knife to make slits all over the pork, then insert the garlic slivers into the slits.
2. In a small bowl, mix the salt and dried herbs, using your fingers to crush the leaves and mix them with the salt. Rub the mixture all over the pork roast, working into the nooks and crannies.
3. Place the pork roast in the slow cooker and cook on low for 14 to 16 hours. As the pork roasts, the pan of the slow cooker will fill with liquid. You have two choices: (1) let it go and pour off the liquid when the meat is finished cooking; or (2) halfway through cooking, remove the lid and carefully pour off the liquid. Put the lid back on the pork and let it continue roasting; refrigerate the liquid in a glass bowl/jar or BPA-free container so the grease can separate from the luscious juice. If you pour off the liquid the outside of the roast gets crispier.