Put garlic and bunch of thyme in bottom of roasting pan
Score the fat side of the pork
Drizzle pork with olive oil, salt and pepper until coated
Turn pork over and do the same to the other side
Place pork, fat side up, over garlic and thyme
Pour half of the bottle of wine in the bottle of the roasting pan
Cover with foil, cook for 2 1/2 hours
Take out and let sit for 4-6 hours
For the Sauce
Remove pork from roasting pan. Put pan with all the excess drippings of garlic and thyme on the stove and cook down on medium heat
Add another splash of wine and 2 cups of chicken stock
Reduce down until thick
Using a strainer, strain the sauce and discard the garlic/thyme
Re-heat Pork
After the 4-6 hours, re-heat the oven to 500 degrees.
Heat the pork for 10-15 minutes.
Re-heat the sauce
Cut the pork into slices and pour sauce over the meat.
Serve warm
Recipe Notes
This dish is from a Gordon Ramsey recipe...the great Gordon Ramsey! It can be made the day before and put in the refrigerator. Just heat it up the next day. It takes a long time but trust me it's worth it! Serve with mashed potatoes and a veggie.