Season pork roast well with salt and lots of black pepper. Cut a deep slit into roast and stuff with a whole garlic clove per slit, push in as far as possible. Also push in salt and pepper. Do this all over roast. The more garlic stuffed into roast, the better. Brown roast in oil in heavy metal pot - preferably black iron. Brown well. When completely browned add onions and one cup boiling water into bottom of pot. Cook covered over low heat turning occasionally. When easily pierced with fork it is done. Depending on size of roast - can take from 2 to 4 hours to cook. Can do same with beef roast, only use more red pepper instead of black pepper.
Cajun Country -- New Iberia, Louisiana