Caribbean Roast Pork With Pineapple Lime Salsa

• Roasted pork
• 6-8 pounds fresh pork shoulder
• 1 large onion, roughly chopped
• 6 cloves garlic, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 habanero pepper, roughly (and carefully) chopped, optional
• 1 tablespoon each dried oregano, cumin, mild chile powder (ancho is good) and salt
• 2 tablespoons freshly ground black pepper
• 1 teaspoon allspice
• olive oil, as needed
• 1 tablespoon wine or cider vinegar
• Pineapple lime salsa
• 1/2 pineapple, cut in small chunks
• 2 avocados, diced
• 1/2 sweet onion, diced small
• 2 tablespoons fresh mint leaves, chopped
• juice of 2 limes

1. Score pork skin in a crosshatch pattern, not cutting through to meat. Salt and pepper shoulder and set aside.
2. In a food processor, put onion, peppers, garlic and spices and pulse until finely minced. Add olive oil as needed and process to make a paste. Blend vinegar into paste.
3. Rub paste all over shoulder, being sure to get it inside all the little cracks and crevices. Wrap shoulder tightly in plastic wrap and refrigerate overnight.
4. The next day, film bottom of a roasting pan with water and place roast skin side up on a rack; roast in 300-degree oven for at least four hours, more likely 5, until very tender. Add more water to bottom of pan if necessary, if pork begins to dry out.
5. Combine diced pineapple, pepper, onion, mint and lime juice and allow to sit at room temperature for an hour or so to let flavors meld and develop. Just before serving, dice and add avocados and toss.
6. When pork is fork-tender, remove from oven and allow to rest for at least 30 minutes (this is DIFFICULT!) before serving with salsa.

pork, pork shoulder, onion, garlic, red bell pepper, pepper, oregano, freshly ground black pepper, allspice, olive oil, wine, pineapple, pineapple, avocados, sweet onion, mint

Taken from food52.com/recipes/3883-caribbean-roast-pork-with-pineapple-lime-salsa (may not work)