Rinse the meat in cold water and sprinkle with garlic, cracked pepper and whatever other seasonings you wish, pressing to keep in place.
Put the roast in a plastic bag in the refrigerator for at least an hour or up to overnight.
When ready to cook, press salt into meat so that it is completely covered with a thick coat.
Place on at least 4 sheets of paper and wrap tightly, closing the ends and tying with string.
Put the meat parcel into a large bowl or pot, or into a clean sink, filled with water. Allow the paper to soak thoroughly, but not long enough to fall apart.
While the roast is soaking, light grill and allow coals to get hot.
Place the meat on the grill and cook, turning the roast on its various sides from time to time. Continuing cooking just until it begins to burn off, at least 3 hours, up to 5 hours. By the time the heat would have dried the paper, the juices from the meat will moisten it. Under certain circumstances, there is always the possibility that the paper won't burn. Follow the times given above. Keep in mind, you cannot overcook the roast. The salt protects the meat from burning and from contact with the paper.
When the roast is done, remove any remaining paper and string, and the layers of packed salt. The roast should be juicy and tender.