This slow roast pork shoulder recipe leaves the meat so flavorful and tender you can almost cut it with a fork. By leaving the skin on, then scoring the fat, the flavors of garlic, oregano, pepper and a coarse salt, penetrate deep into the meat as it marinates and then slow roasts to perfection.
Directions:
Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt and pepper into a paste on a cutting board with the flat side of the knife: place the garlic paste in a bowl and stir in the oil and vinegar. Rub the paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture-this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.
Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.
Enjoy!
Tomatoes on the Vine 
Oh, man! Just that one photo and my mouth is watering.~ingrid
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oh that looks amazing, falling apart and tender, delicious!!
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Oh boy does that pork look moist and delicious! I am rediscovering pork after a long hiatus, and your post is really inspiriing me. Big YUMS UP
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Pork is a weakness of mine. When I saw this post a few days ago, I decided to go out and get my own pork shoulder. Terrible influence you are Velva!
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Looks so moist and flavorful. I'm just in love with pork shoulder and this one sounds delish.
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What a great shot!
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Is it the fact that you let the meat sit for 10 minutes before you cut slices that it keeps it's moisture inside?Absolutely delicious.
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I'd love to put a big chunk of that pork into a nice warm flour tortilla – yummy :))
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Does look delicious! When my kids were young, their favorite cut of pork had nothing to do with taste. It was all name: BOSTON BUTT! I wonder if my son can even eat it now without giggling.You can also make eastern NC barbecue with that shoulder, you know. Vinegar and crushed red peppers. YUM!
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