Roasted Pork Shoulder
Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat the oven to 425° F.
If your pork roast has a thick layer of fat on the outside, cut about half of it away so that it’s a thinner layer.
In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325° F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30-40 minutes.
As a general rule for larger pork shoulders, cook for 40 minutes per pound or until an instant read thermometer reaches 185F.