8 pounds pork shoulder (bone-in)
20 garlic cloves, minced
2 tablespoons dried oregano
½ teaspoon black pepper
½ teaspoon ground cumin
¼ cup extra virgin olive oil
¼ cup white wine vinegar
1 tablespoon finely chopped Spanish olives
1 teaspoon finely chopped capers
2 teaspoons salt
2 cups chicken stock
One day in advance, season your pork. To prepare the seasoning, with a mortar and pestle crush garlic, oregano, black pepper and ground cumin.
Then add olive oil, vinegar, olives, capers and salt. Mix well.
With a sharp knife, make a few one inch deep cuts in the pork.
Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork. Place in a roasting pan (fat side up), cover and marinate in the refrigerator overnight to let the flavors infuse.
Remove pork from the refrigerator and let it rest on counter in order to remove the chill while preheating oven to 400 degrees. Add 2 cups of chicken stock into roasting pan and place pork shoulder in preheated oven. Roast uncovered for one hour, then reduce temperature to 300 degrees, cover and roast for an additional 4-5 hours. Thermometer should read 180°.
If you want to crisp the fat, remove cover and continue roasting for another 30 minutes or full broil for 5 minutes.
Remove from oven and let pork rest for 30 minutes before serving.
Break into pieces and transfer to a serving platter.
The key to making a flavorful, fall off the bone roasted pork shoulder, is low and slow and allowing the meat to marinate for a long period of time.