Roasted Pork Shoulder

1. 1

   Preheat the oven to 425.

2. 2

   Using a paring knife, make deep, narrow slits all over the meat and fill each slit with a slice of garlic.

3. 3

   Transfer the roast to a sturdy roasting pan.

4. 4

   In a small bowl, make a paste with the olive oil, ancho powder, cumin and 1 tablespoon of kosher salt.

5. 5

   Rub the paste all over the pork and roast for 1 hour.

6. 6

   Reduce the oven temperature to 375.

7. 7

   Cover the pork with foil and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 150.

8. 8

   Transfer the roast to a cutting board and let rest for 10 minutes.

9. 9

   Carve the pork roast across the grain 1/3-inch thick and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.