4 pounds pork roast
2 tablespoons garlic powder, minced
1 teaspoon salt
1 pinch ground black pepper, or to taste
1 medium head cabbage, quartered
1 medium onion, diced into 1/2 inch rounds
3 cloves garlic, minced
2 teaspoons dried tarragon
4 tablespoons olive oil
4 slices Swiss cheese
Preheat oven to 375 degrees F (190 degrees C).
Lightly oil a roasting pan.
Bring a large pot of water to a boil. Add the pork, and cook until easily floured, about 15 minutes. Drain again and place in the roaster.
In a mixing bowl, combine garlic powder, salt, pepper, cabbage, onion, garlic, tarragon, oil and cheese. Pour the mixture over the pork.
Bake at 375 degrees F (190 degrees C) for 6 to 7 hours. Remove pork from pan and shred into pieces. Discard lettuce, shredded cheese and water. Sprinkle with remaining garlic powder and salt, if desired.
Remove pork by shredding, reserving the juices. Turn slits in the ribs to remove fat. Remove still more fat. Place under rack in a double boiler or in oven, and place over a pan of a low heat, bringing the water to a boil, until it begins to bubble. Add salt, pepper, a tight fit of string, or a spoon to it while stirring.
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