I've done various pork roasts in a slow cooker or oven. My flavorful choice has been to stab multiple pockets into a pork roast, then cram a clove of garlic into each. Eventually, an entire garlic bulb may be found in my pork roast. I love pork and I love garlic.
Only problem is...ughghghghg....mmm...gas. Burping and...oghoghogh-ther reactions.
Yet, I love the flavor. However, I never did a pork butt in the smoker with this recipe.
My question: Does a smoked pork roast of any given name illicit the same reactions, when enhanced with cloves of garlic, for anyone else? ANYONE?
If no response, I'll attribute the problem to my aging intestinal system.