Ingredients: 4 or 5 pound shoulder roast Salt Pepper Garlic Powder 4 Tablespoons Brown Sugar 2 Cloves of Garlic sliced (or more) I use a lot og garlic 3 Med onions, sliced thick (2 white or yellow and one red for color) 2 Baking apples quartered - cored but not peeled (one green and one red again for color - presentation is everything) Bacon White Vinegar Extra Virgin Olive Oil Debone and trim all fat from roast, soak overnight in salt water. Pat dry then rub with olive oil, mix the brown sugar, salt, pepper and garlic powder together and rub onto the roast, every inch should be covered, see no meat! Add some oil to an iron skillet, get it hot and then brown the roast evenly on all sides. Remove from skillet cover top of roast with bacon strips, you may need to hold them in place with toothpicks or even tie with butcher string. Place in oven bag with the garlic slices, onion slices and apples, I have also added carrots, celery and whole baby red potatoes. Seal bag tightly and put in a preheated oven at 300 for about 3 hours or until done to you liking. Asparagus with a hollandaise sauce is a good compliment Serve with a Chenin Blanc, chilled.