SLOW ROASTED GARLIC ROSEMARY PORK

Ingredients

• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, peeled
• 1 tbsp chopped fresh rosemary
• 1 tsp salt
• 1 tsp freshly ground pepper
• 1/2 tsp cayenne pepper
• 10 lb (4.5 kg) bone-in pork picnic shoulder

Directions

1. Preheat oven to 325°F.
2. To prepare seasoning paste, combine oil, rosemary, salt, pepper and cayenne pepper in a mini food processor. Process, using an on/off motion, until mixture forms a paste.
3. Cut sixteen 1 inch deep slits all over roast. Spoon about 1/4 tsp of seasoning paste into each slit. Rub remaining paste over roast. Place roast on a rack in a large roasting pan. Cover tightly with heavy-duty foil.
4. Roast for 3 hours. Remove foil and continue roasting, basting twice with pan drippings, until a meat thermometer registers at least 170°F, about 1 1/4 hours. Transfer roast to a platter and cover with foil. Let stand for 15 - 30 minutes before carving.