Slow-Roasted Pork Shoulder

• 1 tablespoon rosemary
• 1 tablespoon thyme
• 6 garlic cloves (slivered)
• 1 large pork butt (shoulder)
• 2 oranges
• 2 limes
• 2 tablespoons creole seasoning (Original Creole Seasoning)
• 2 tablespoons olive oil
• 2 teaspoons salt

1. 1.
2. Poke holes in roast.
3. 2.
4. Stuff garlic slivers into holes in roast.
5. 3.
6. Mince some of the garlic and rub on the roast.
7. 4. squeeze the juice from limes on top
8. 5. squeeze the juice from oranges on top.
9. 6. sprinkle thyme and rosemary on top and rub it in.
10. 7. turn over and do the same on the other side.
11. 8. sprinkle the original creole on both sides (cover well).
12. 9. sprinkle with olive oil to better brown the meat.
13. 10. sprinkle with salt.
14. 11.
15. Put in oven at 325 degrees with foil tight around the edges.
16. 12.
17. Check at 3 hours-if it looks dry, pour hot water around the roast and add a little salt.
18. 13.
19. Takes about 5 hours.
20. 14.
21. 165 degrees internal temp=done.

rosemary, thyme, garlic, pork, oranges, limes, creole seasoning, olive oil, salt

Taken from www.food.com/recipe/slow-roasted-pork-shoulder-514774 (may not work)