Slow Roasted Pork Adobo

• 2 tablespoons paprika
• 2 tablespoons sea salt
• 1 1/2 tablespoons garlic
• 1 teaspoon cayenne
• 1 1/2 tablespoons cracked pepper
• 2 tablespoons brown sugar
• 1 (5-pound) pork shoulder roast
• 10 cloves garlic
• 12 ounces beer (I prefer to use a lager)
• 1 cup water
• 1 cup cane vinegar (or vinegar of choice)
• 3/4 cup soy sauce
• 2 bay leaves
• 2 tablespoons brown sugar
• 1 tablespoon cracked pepper

1. Combine rub ingredients in a bowl and mix well.
2. Rub all over pork shoulder.
3. Wrap in plastic and refrigerate for at least an hour.
4. Preheat oven to 450F.
5. Remove plastic wrap and place pork in a roasting pan.
6. Cook for 30 minutes until pork begins to brown.
7. Remove the pork from the oven and lower the temperature to 325F.
8. Pour beer and the cup of water over the pork, add garlic cloves and bay leaves into the pan and cover lightly with aluminum foil.
9. Poke a couple of small slits at the top of the foil and cook for 2 hours.
10. Keep the oven heated at 325F, remove pork from the oven and uncover (reserving the foil).
11. Add vinegar, brown sugar, black pepper and soy sauce and cover pork lightly with foil again.
12. Return pork to the oven for an additional hour and a half.
13. Remove pork from the oven, remove the foil and let sit for 10 minutes.
14. With a large spoon, skim the fat off the top of the liquid (as much as desired, since it does take some time and patience).
15. Once fat is skimmed, pull the pork apart with 2 forks and allow the meat to absorb the liquid, then serve with rice.

paprika, salt, garlic, cayenne, cracked pepper, brown sugar, pork shoulder roast, garlic, water, cane vinegar, soy sauce, bay leaves, brown sugar, cracked pepper

Taken from www.foodrepublic.com/recipes/slow-roasted-pork-adobo-recipe/ (may not work)