Instructions: Blend thyme into 2 tablespoons of butter and rub well onto roast. Let stand for 3 hours. Put on a rack in a roaster. Pin on salt-pork slices so that pieces overlap. Use more if needed to cover. Roast at 300 degrees, basting every 30 minutes. Cook for 30 minutes per pound. To brown, remove pork for the last 30 minutes and brush the saddle with a mixture of 2 tablespoons butter, brown sugar, and paprika. Increase heat to 400 degrees and leave door slightly ajar.

This recipe yields 4 to 6 servings.

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