Roasted Pork Shoulder

• 1/2 cup white wine vinegar
• 1/2 cup olive oil
• 12 garlic cloves, peeled
• 1/4 cup minced fresh cilantro
• 3 tablespoons kosher salt
• 3 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons whole peppercorns
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 10 cups water

1. In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan.
3. Bake, uncovered, at 450u0b0 for 1 hour. Reduce heat to 400u0b0. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing.

white wine vinegar, olive oil, garlic, fresh cilantro, kosher salt, chili powder, oregano, peppercorns, pork shoulder butt roast, water

Taken from www.tasteofhome.com/recipes/roasted-pork-shoulder/ (may not work)