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1
Preheat the oven to 275 degrees F.
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2
In a food processor, combine the peppercorns, garlic, and cloves and puree.
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3
While the motor is running, drizzle in the oil until a paste is formed.
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4
Using a rubber spatula, scrape the garlic paste into a small bowl.
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5
Place the pork butt on a work surface and season all over generously with salt.
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6
Rub all over with the garlic paste.
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7
Place in an oven-safe roasting bag and close with a twist tie.
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8
Place in a large roasting pan, and cook until tender, about 5 hours.
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9
Remove roast from the oven.
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10
Slip the oven-roasting bag off the meat and discard.
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11
Transfer the cooking liquid to a medium saucepan.
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12
Skim the fat from the cooking liquid with a ladle or de-greaser.
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13
Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
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14
Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven.
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15
Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes.
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16
If there is any cooking liquid left, pour it over the pork.
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17
Remove pork from the oven and let it rest at room temperature for 10 minutes.
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18
With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt.
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19
Either carve the pork into thin slices, or, using 2 forks, pull into small pieces.
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20
Serve with the vinegar sauce on the side.
