At a glance
This slow-roasted pork is a hands-off wonder that does most of the work overnight—you just season the meat, let it marinate, then roast it low and slow for about 10 hours total. While the pork cooks itself, you'll whip up a tangy red cabbage side with prunes and red wine, which comes together quickly and pairs perfectly with the tender, melt-in-your-mouth meat.
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Marinate the meat
Clean and pat the pork dry, then rub it all over with pressed garlic. Season with freshly ground pepper and salt, and leave it to marinate in the fridge overnight, or even up to 24 hours.
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Roasting
Put the meat in to roast overnight, the day before serving. Add the onions, cut into eighths, and the thyme to the roasting pan as well.
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Temperatures
Roast at 90°C for about eight hours in a covered roasting pan. The next day, raise the temperature to 120°C and continue roasting for another one to two hours. At this temperature, open the pan occasionally and turn the meat. Towards the end, once the meat is beautifully tender, you can raise the temperature for the last half hour.