INGREDIENTS

0.7 oz. (6 cloves) Garlic  
1 Tbsp. Dried Oregano  
1 tsp. Ground Cumin  
1/2 tsp.  Orange Peel 
0.4 oz. (1 tbsp) Olive Oil  
1 Tbsp. Kosher Salt  
1 tsp. Black Pepper  
2 1/2 lbs.  Pork Shoulder, trimmed 

DIRECTIONS

1.) Using a mortar and pestle (or a small food processor), grind the first seven ingredients into a coarse paste.

2.) Using a sharp knife, score the surface of the meat with several small slits. Rub the garlic paste all over the pork, making sure to get it into the incisions. Cover the pork with plastic wrap and refrigerate overnight.

3.) Remove the pork from the refrigerator and let sit at room temperature for 30 minutes before cooking.

4.) Roast the pork in a 350 degree oven until the outside has a nice crust and the internal temperature is 155 degrees (about 30 minutes per pound).

5.) Let rest 10 minutes before slicing.