- 1 pork shoulder (about 4lbs.) (Do not trim fat)
- 3 tablespoons olive oil
- 3 tablespoons chopped garlic
- 1½ tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
Preheat oven 425 degrees F.
In a bowl, mix together the olive oil, garlic, salt and pepper. Apply mixture to all sides of the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes.
Reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads between 180-185 degrees F, about 4 hours, but begin checking at 3 hours. There is little worse than over cooked pork.
Remove the pork from the oven and let stand until cool enough to handle, about 20 minutes.
Yeild: 4-6 Servings