Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

4

  pounds

  pork shoulder

6

  cloves

  garlic -- smashed

1

  teaspoon

  dried oregano

2

  tablespoons

  kosher salt

1

  teaspoon

  ground black pepper

2

  tablespoons

  balsamic vinegar

2

  tablespoons

  olive oil

Mix everything except pork together in a small bowl.

Score the fat cap in a diamond pattern. Spread the seasoning all over the pork rubbing in. Cover with plastic wrap and refrigerate at least 3 hours or overnight.

Heat oven to 350°F.

Let meat warm up for about 30 minutes or while oven is preheating.

Place roast on rack over roasting pan and let roast for 3 hours. 

Tent with foil and let rest for at least 10 minutes.

NOTES : This is often called Boston Butt.

Serving Ideas : Shred the pork using two forks and cook it for a couple of minutes in your favorite barbecue sauce. Pile high on toasted buns and top with your favorite toppings.

Makes 12 Servings