Crackling Pork Shoulder With Fresh Thyme

Preheat oven to 350 degrees F.

Using a sharp thin-bladed knife, remove skin, if any, and trim most of fat from pork. Chop fat into very small pieces to get 1/3 cup.

Remove enough leaves from thyme to get 1/3 packed cup. Set aside any remaining thyme branches.

Press 2 cloves garlic through a garlic press and rub all over pork. Mince remaining garlic and chop with reserved thyme leaves, pork fat, and 1 teaspoon kosher salt to make a paste.

Make holes 1/4-inch wide and 1-inch deep all over pork and fill with garlic-thyme mixture. Also insert mixture around the bone. The idea is to infuse the flesh with as much flavor as possible.

Put remaining thyme branches in bottom of a roasting pan or large shallow casserole. Place pork shoulder on top.

Roast for 45 minutes, then turn up heat to 400 degrees F and roast 25 minutes longer. Turn up heat again to 450 degrees F and roast for an additional 25 minutes, or until a meat thermometer reads 145 degrees F.

Transfer pork to a cutting board and let rest for 10 minutes before carving.