Slow Roast Pork

4 lbs pork roast

2 cloves garlic, peeled

2 tsp fresh rosemary, leaves removed from hard stem

1/2 cup sauvignon blanc

1/4 cup olive oil

2 tsp salt

In blender, finely puree the garlic, rosemary, wine, and salt.

Put mixture through fine strainer.

Blend all ingredients and strain again.

Blend in the olive oil, puree again to mix thoroughly, and strain.

With large syringe, inject the pork.

Slow roast or grill, depending on size.