The BEST Pork Shoulder you’ll ever eat!

**Please remember to get organic when ever possible, and check ingredient labels for hidden gluten, grain and sugars**

5-6 lb Pasture pork shoulder
1 head of garlic (peeled and minced)
1 bunch of fresh oregano or 1 dried packet (wash and chop)
2 bunches of fresh parsley (wash and chop -make sure you wash well, or your roast will be gritty!)
1 cup of white ...wine vinegar
2 tbs cumin
2 tbs sea salt
4 tbs of dried cilantro or- a hand full of fresh (wash and chop)
¼ of a small onion
Pepper to taste

Put all ingredients in a food processor and liquefy

Wash and pat dry pork shoulder then prick it repeatedly with a knife.

Rub pork with liquefied seasoning, work it into the holes.

Cover and refrigerate for at least 24 hours.

Remove from frig and uncover, position roast skin side up and cook in oven at 250* basting every ½ hour, for 4 hours. Cook for 5 hours total, cook at 300* last hour.

The crust that forms on the roast is to dye for!

I love to make this on the weekends, or on the days I know I’ll be home early from work.

Enjoy!!!!