Roasted Pork Shoulder
Ingredients
- 1 3- to 4-pound boneless pork shoulder
- 3 garlic cloves, thinly sliced
- 2 teaspoons black pepper
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon chile powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- Water, for roasting
Instructions
Preheat oven to 325 degrees. With a sharp knife, make 6 deep slits all over the pork roast. Using your fingers, plug a slice of garlic into each slit. In a small bowl, combine black pepper and next 7 ingredients (through cayenne pepper); rub pork with spice mixture. Place pork in a large roasting pan fat side up, add 1/2-inch of water to baking pan and cook covered for 3 hours. Remove cover and cook until browned and very tender, about an additional 1 to 1/2 hours. Transfer to a cutting board and let rest for 15 minutes. Remove excess fat and break meat up by hand (or shred with two forks). Skim fat from pan juices, return meat to pan and toss to coat with reserved juices. Serve warm. Serves 6-8.