• To a small bowl, add the garlic, oil, thyme, parsley, rosemary, 1 tablespoon salt, and pepper. Mix well to blend.
• Transfer the pig butt to a large roasting pan or platter with a rim. Although you may use a roasting rack if you'd like, I like for the pork to cook right in the rendered drippings.
• Apply the prepared garlic-herb mixture all over the meat. After that, flip it over so the fat cap is facing down. Place plastic wrap over it and place it in the refrigerator for one hour, or up to two days.
• To remove the chill from the meat and roasting pan/dish, take the pork out of the refrigerator and allow it to settle at room temperature (see notes). Take off the lid and add one teaspoon of salt on top.
• Usually two places from the bottom, set the oven rack in the lowest third of the oven. Next, turn the oven on to 425°F.
• Give the meat 30 minutes to roast.
• After that, reduce the heat to 300°F and cook for a further 6–7 hours, or until the internal temperature reaches 180–190°F and the meat is extremely soft.
• After four to five hours, check the roast's top. Once the caramelization and browning are to your preference, cover with a piece of aluminum foil. Don't wrap the piece; instead, make it about the size of the pan. Simply set it atop.

Serving

• Move the roast to a sheet pan or rimmed dish. It may come apart, but you may attempt to transfer it whole because it will be very delicate. To make sure the bottom and sides weren't adhering to the baking dish, we used a spatula to release them. Next, we lifted and supported the pig with two spatulas while we moved it to the plate.