• Pork shoulder roast (Boston Butt) - 4-7 lb
• 4 or more garlic - peeled
• 1 large onion - quartered
• 2 Tbsp fresh oregano leaves or 1 Tbsp dried oregano
• 1 Tbsp ground cumin
• 1 tsp ancho or other mild chile powder
• 1 Tbsp salt
• 2 tsp freshly ground black pepper
• Olive oil as needed
• 1 Tbsp cider vinegar
• lime wedges - for serving

1. Heat oven to 275-300 deg. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor. Add oil in a drizzle and scraping down sides as necessary, until mixture is a thick paste. Blend in the vinegar.
2. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water.
3. Roast pork turning and basting every hour and adding more water as necessary, until internal temp = 195 deg and meat is very tender. Raise heat at end of cooking if necessary for browned and crisp exterior.
4. 6.4lb roast - 3hr@275, 2hr@300, 30min@375 worked well with tender meat and crisp exterior; 4lb roast - may be done in 3hr@300
5. Let meat rest 10-15min before cutting it up. Serve with lime slices.

Serves: 6-10      Total cook time: 3-6 hours
Source: The Minimalist Jan 2,2008