t least 12-slits in pork with the tip of a
Generously salt and pepper the pork shoulder; let meat come to room
blespoon pepper.
Pat pork dry. Using a small
I usually cut this recipe in half as there are
165 degrees C).
Rub pork shoulder all over with lime.
Spread mixture over inside of pork. Roll up and tie with
n the skin of the pork shoulder about 2 inches apart.
ttern in fat cap of roast, being careful not to
o 325\u00b0F. Pat the pork dry with paper towels and
he mixture all over the pork shoulder and set aside for 30
Halve pork lengthwise. Combine remaining ingredients in large bowl. Add pork; turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat the oven to 425\u00b0F. Drain pork, reserving marinade. Place pork on oiled wire rack in a baking pan.
Roast, uncovered, for 30 mins. Reduce oven temperature to 350\u00b0F.
Roast pork, uncovered, for 1 hour more or until browned and cooked through, brushing occasionally with reserved marinade. Let stand, covered, for 10 mins before slicing.
holes per side into pork roast with a sharp knife and
alt all sides of the pork shoulder chunks. Heat oil in a
I first marinate the pork shoulder
I poke deep holes
days.
Place the roast skin side up and make
Rinse and pat roast dry with a paper towel.
165 degrees C).
Season roast generously on all sides with
he mixture well onto the pork, getting into every nook and
ub this mixture well into pork, getting it into every nook
he fatty side of the pork roast. Rub the reserved garlic paste