I have made this recipe about a dozen times in the last 2 years and do have a couple of suggestions. For a 5 lbs roast I typically use 1 1/2 or 2 boxes of kosher salt. I pour it into a large mixing bowl and add a little water until it can be formed into walls on the outside of the bowl and hold its own weight. I do this so that I can make a cocoon of salt around the entire roast with no exposed spots. Also when you place the salt on the roast use a metal spoon or spatula because your hands will stick to the salt and it will collapse instead of forming around the roast. I also take garlic cloves and cut them into fourths and insert them inside the roast between the fat layers. Also if you have the butcher cut the ribs from the roast and tie them back together the garlic fits well between the two. After it is coated I place in an oven that is 500 degrees. As soon as I place the roast into the oven I decrease the temp to 210. This hardens the salt quickly and seals the roast inside. Monitor with a meat thermometer and take out several degrees shy of your desired temp and allow it to sit in the salt cocoon and it will cook for another 30 minutes before cutting.
Over all this is a great recipe and I use it all the time.
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I have made this recipe about a dozen times in the last 2 years and do have a couple of...