Roast Pork Shoulder

This is unreal. Just plain good. The process is long but very well worth it. I went to the market Saturday and asked the butcher for pork shoulder and he said he only had boneless. I was a little bummed but said I'd take it. It came out awesome and fed 4 adults, and 4 kids ranging in age from 3 - 8 yrs old. It was a big hit.

Ingredients

fresh oregano leaves - a good palm full

fresh thyme leaves - from 5-10 sprigs

6 cloves garlic, peeled

Black pepper

olive oil

1 (5 to 6 pound pork shoulder, ask your butcher to tie it for roasting)

kosher salt

1 3/4 cups orange juice, and 1/4 cup lime juice

Cup water

Steps

In a food processor - drop oregano, thyme, garlic, a few grinds of the pepper mill. Chop and then start slowly adding oil while it’s running to make a moist paste.

Rub all over pork. Generously salt it. Place in really large ziplock or resealable container, pour half the juice in, seal and refrigerate overnight. Flip the bag or shake up the container a couple times to get all sides to lie in juice at some point. Take out an hour before cooking.

Preheat oven to 375. Take shoulder out, discard juice. Put shoulder in a large roasting pan or large Dutch oven. Put in oven for 45 min uncovered. Reduce temp to 275, add juice, plus cup of water, cover, cook 4 hrs. If you feel the shoulder needs browning, uncover and cook 30-40 min longer. Remove from oven, remove shoulder to platter, skim as much fat from sauce as possible and boil it for 15 min. Pour this sauce over the pork.

Slice it, shred it, eat it - make pulled pork sandwiches, serve with rice and beans, doesn't matter it’s just good.