1 8-10 lb fresh picnic Pork shoulder
seasoning for a 10 lb roast
10 peppercorns (whole black pepper)
12 cloves of garlic peeled
1tbls whole dried oregano
4 tbls olive oil
4 tbls white vinegar
1 teaspoon salt for EACH pound of roas
Crush and mix in a mortar

Preparation of meat day before roasting
remove skin and excess fat
wash meat drain and wipe with absorbent paper
place meat fat side up in roasting pan and score top in diamonds
prep seasoningand rub all over roast
cover with foil and refrigerate 24 hours
Next Day roasting
remove roast from refrigerator 45 min before cooking time
drain off any liquid that may have seepedfrom the meat and pour liquid over meat before putting in the oven Place a loose tent of foil
over roast Baste now and then
Preheat Oven to 350* Roast 40 min per pound of meat

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