Slow Roasted Pork Shoulder

8 Pound Pork Shoulder

2 Tablespoons of Salt

2 teaspoons Oregano

1 teaspoon Black Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Thyme

Preheat oven to 250 degrees

Wash and dry the pork shoulder and let stand until meat has reached room temperature (a couple of hours).

Combine salt and all spices together and rub over entire pork shoulder.

Cover a cookie sheet pan with aluminum foil (you’ll appreciate this for clean up too) and place pork shoulder on a wire rack.

Bake for 8 to 10 hours, more importantly, until the internal temperature is 170+.

Remove pork shoulder from oven and raise oven temperature to 500 degrees.

Let pork shoulder rest 15 minutes.

When oven reaches 500 degrees, return pork shoulder to the oven and rotate every 5 minutes to crispy all four sides of the pork shoulder.

Let pork shoulder rest 15 to 20 minutes before cutting and serving.

Serves about Twenty 6 oz servings.

Bon Appetit!