Instructions: * If using dry rosemary use 2 1/2 tablespoons.

In a blender or food processor, process garlic, rosemary, salt, pepper & crushed chiles until pureed. With motor running, slowly add oil; process until a paste forms. Place pork in a roasting pan, bone down; then coat with rosemary paste. Let stand at least 2 hours at room temperature to allow flavors to penetrate. Preheat oven to 400F. Roast pork for 15 minutes, then reduce oven temperature to 325F. & continue to roast 1 1/2 hours longer or until a meat thermometer inserted in thickest part of pork

(not touching bone) registers 170F. Remove from oven & let stand 20 to 30 minutes to let juices settle. To serve, cut in medium thick slices, cutting straight into bone so each serving will have some of the crust.

Makes 8 servings.

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