One a day, plus iron

http://chairmanstef.blogspot.com/2008/01/yesterday-i-made-mark-bittmans-pork.html

I used 1 teaspoon red pepper and 1 teaspoon black pepper instead of 2 teaspoons black pepper. I also just chopped up the onions/garlic to fine-dice and added about two glugs of olive oil to the bottom of the pan. Finally, while I did rub the stuff on the meat, I didn't score the meat because I am lazy. It still came out fine.

It *does* take like forever but you only have to visit it about once-per-hour to flip and check moisture level. Plan for four or five hours, start to finish, in a 300-degree oven.