• 3-5lb pork shoulder or pork butt (known on the west coast as shoulder, east coast as butt)
  • 10 garlic cloves, mashed
  • 2 t kosher salt
  • 2 T dried oregano
  • 2 T apple cider vinegar
  • 2 T lemon juice
  • lots of fresh ground pepper

Here’s How:

  1. Mix all ingredients starting with the garlic in a dish.
  2. Pat pork dry.
  3. Rub mixture all over pork shoulder and place in a glass dish, covered with plastic wrap and chill in the fridge for at least 8 hours, up to 24 hours.
  4. Put pork, skin side up in a roasting pan for about an hour on the counter to obtain room temperature.
  5. Preheat oven to 350.
  6. Wrap shoulder in parchment paper first and then snugly and securely in heavy duty tinfoil and roast for 2 hours.
  7. Discard wrapping and add 1/2 cup water to pan  and roast uncovered (check every 30 minutes) until skin is browned and crisp and meat is tender, about 2 more hours.
  8. In the last hour, if desired, add cut up leeks, red potatoes, turnips and carrots or whatever veggies you desire. Season them with salt and pepper.
  9. Transfer meat to a cutting board and let it stand for 30 minutes.
  10. Pour pan juices through a sieve into a small heavy saucepan. Deglaze roasting pan by pouring 1/2 cup water to pan and scrape up brown bits to add to saucepan. Heat, season with salt and pepper and serve in a gravy boat with meat and roasted veggies.
  11. Cut skin off roast and if not crispy, roast in 425 oven till crispy (about 10 minutes) and serve with roast.

This pork roast would be lovely with an arugula salad or kale salad and roasted Brussel sprouts, green beans or broccoli.