4 pounds of good meat for roasting.
I used twine to give it some shape.
half a cup of kosher salt
half a cup sugar… could reduce this amount by %50
2 tablespoons garlic paste
3 green onions chopped and crushed
3 sprigs of rosemary, crushed.
bring to a boil, chuck it.
ziplock bag, 24 hours max. refrigerate.
oven at 380f, brown meat, still cold from fridge, for 30 mins.
lower temp to 220f and roast for 2 hours.
place meat directly on oven rack and place a baking sheet underneath to catch any drippings.
let meat rest for 20 mins before slicing.
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