• Add the garlic, oil, rosemary, thyme, parsley, 1 tablespoon of salt, and pepper to a small bowl. Stir well to combine.
• Place the pork butt in a large, rimmed roasting pan or dish. You can use a roasting rack if desired, but I like the meat to sit in the rendered drippings while it cooks.
• Rub the roast all over with the prepared garlic herb mixture. Then, turn it over so that the fat cap is down. Cover it with plastic wrap and refrigerate for 1 hour (or up to 24 hours).
• Remove the pork from the refrigerator and let it sit at room temperature to get the chill out of the meat and roasting pan/dish (see notes). Uncover and sprinkle the top with 1 teaspoon of salt.
• Set the oven rack to the bottom third of the oven (usually two positions from the bottom). Then preheat the oven to 425°F.
• Roast the pork for 30 minutes.
• Then drop the temperature to 300°F. and continue cooking for 6-7 hours until the internal temperature is at least 180°F-190°F and it is very tender.
• Check the top of the roast after 4-5 hours. If it is browned and caramelized to your liking place a piece of aluminum foil on top. Make the piece roughly the size of the pan and do not wrap it. Just place it on top.

Serving

• Transfer the roast to a rimmed platter or sheet pan. You can try to transfer it whole, although it will be very tender and might fall apart. We used a spatula to loosen the bottom and sides to make sure it wasn’t sticking to the baking dish. Then we used two spatulas to lift and support the pork while we transferred it to the platter.