Roasted Boneless Pork Shoulder

• 1 4-5 lb boneless pork shoulder roast
• 1/4 cup olive oil, extra virgin
• 2 tbsp red wine vinegar
• 1/3 cup fresh oregano leaves
• 1 tbsp each salt(I use sea salt) and pepper
• 4 tsp chopped garlic

1. Place pork roast in a baking pan and cut small slits around the whole surface.
2. (If yours has a netting keep it on)
3. Add all remaining ingredients to food processor and pulse for a good 30-45 seconds.
4. Rub all over pork trying to rub into small slits you've cut.
5. Marinate for at least 3 hrs or even overnight.
6. Remove roast pork and allow to come to room temperature.
7. About 30 minutes.
8. Preheat oven to 350.
9. Cook in oven for 3 hrs or until the outside of roast is a crispy brown.
10. Let rest for 30 minutes before carving.

pork shoulder roast, olive oil, red wine vinegar, fresh oregano, salt, garlic

Taken from cookpad.com/us/recipes/359795-roasted-boneless-pork-shoulder (may not work)