Pork Shoulder Pinic Roast

• 1 Large pork roast
• 2 1 lemon-1 lime sliced
• 1 green bell pepper sliced
• 1 small onion sliced
• 1 head of garlic, peeled and minced
• 1/4 cup dried red pepper flaked
• 1 salt to taste
• 1 ground dry basil,rosemary,tyme to taste
• 1 VEGETABLE OIL (Not canola oil) to taste

1. Rinse pork roast and place it in pan skin side down.
2. Stab about 10-15 holes as big as your fingers.
3. Stick garlic, then onions and peppers in the holes.
4. Drizzle oil, pour salt and red pepper and sprinkle ground herbs on top of roast.
5. Rub ingredients all over roast with your HANDS.
6. Don't be scared make love to the meat.
7. Scoop up all veggies and place on top of roast.
8. Lay the sliced lemons and limes on top of meat.
9. Pour a little water in the botton of pan.
10. Cover with foil.
11. You can marinate it for as long as you like.
12. I didn't stright in the oven it went.
13. Bake 425F, 25 min.
14. Then turn down oven to 300F, 3-4 hours.
15. Or as long as you want.

pork roast, lime, green bell pepper, onion, garlic, red pepper, salt, ground dry basil, vegetable oil

Taken from cookpad.com/us/recipes/364831-pork-shoulder-pinic-roast (may not work)