Slow-Roasted Pork Shoulder

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   1.

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   Poke holes in roast.

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   Stuff garlic slivers into holes in roast.

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   3.

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   Mince some of the garlic and rub on the roast.

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   4. squeeze the juice from limes on top

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   5. squeeze the juice from oranges on top.

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   6. sprinkle thyme and rosemary on top and rub it in.

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    7. turn over and do the same on the other side.

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    8. sprinkle the original creole on both sides (cover well).

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    9. sprinkle with olive oil to better brown the meat.

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    10. sprinkle with salt.

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    11.

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    Put in oven at 325 degrees with foil tight around the edges.

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    12.

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    Check at 3 hours-if it looks dry, pour hot water around the roast and add a little salt.

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    13.

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    Takes about 5 hours.

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    14.

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    165 degrees internal temp=done.

No nutritional information available.

No additional tips available.