Roasted Pork Shoulder

• One 4 1/2- to 5-pound pork shoulder butt, excess fat trimmed
• 6 garlic cloves, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons pure ancho chile powder
• 1 tablespoon ground cumin
• Kosher salt

1. Preheat the oven to 425.
2. Using a paring knife, make deep, narrow slits all over the meat and fill each slit with a slice of garlic.
3. Transfer the roast to a sturdy roasting pan.
4. In a small bowl, make a paste with the olive oil, ancho powder, cumin and 1 tablespoon of kosher salt.
5. Rub the paste all over the pork and roast for 1 hour.
6. Reduce the oven temperature to 375.
7. Cover the pork with foil and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 150.
8. Transfer the roast to a cutting board and let rest for 10 minutes.
9. Carve the pork roast across the grain 1/3-inch thick and serve.

pork shoulder butt, garlic, extravirgin olive oil, chile powder, ground cumin, kosher salt

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