Directions:
Prep the pork: Score the fat cap in a crosshatch pattern and place the pork in a large zip-top bag. Make the marinade: In a food processor, pulse garlic, onion, oregano, cumin, chili powder, salt and pep- per. Slowly drizzle in enough olive oil to form a paste, scraping down the sides as need- ed. Blend in the vinegar. Marinate: Pour the mixture over the pork and rub it thoroughly into the meat and scored fat. Refrigerate overnight. Remove from the refrigerator about 1 hour before cooking. Slow roast: Heat oven to 275°F. Place pork in a heavy-bottomed Dutch oven and add a thin layer of water to the bottom. Roast uncov- ered until very tender, turning and basting with the pan juices about once an hour. A 4-pound shoulder will generally take 3–4 hours; larger cuts will need longer.
Finish + serve: Turn the pork fat-side up for the final stage of roasting. If needed, increase the oven temperature briefly to brown and crisp the top. Rest 10–15 minutes, then shred or cut into rough chunks. Serve with tortillas and toppings, with yellow rice and black beans alongside. Notes: Bone-in pork adds extra flavor, but either works. Don’t worry about perfect slices. When it’s ready, the meat should be tender enough to pull apart into chunks or shreds. SERVES: 6+ MARINATE: Overnight ROAST: 275°F
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