This works for any pork roast, whether Boston Butt, or loin. Take a knife and stab the roast. Insert a whole garlic clove, or half a clove if very large. Take a cleaned piece of green pepper (not bell) and push the garlic to the bottom of the stab wound, then cut off the pepper flush with the top of the meat. Continue, leaving about 3"-5" between the garlic/pepper holes. Season and bake as usual.