This made a great Sunday dinner. Well worth it, if you have all day to slow cook. It makes the house smell wonderful too!
- 1 eight-pound bone-in pork shoulder
- 5 tablespoons salt
- ¼ cup ground coriander
- 2 tablespoons mustard powder
- 4 tablespoons dried ancho powder
- 2 tablespoons dried thyme
- 5 tablespoons dried rosemary
- 2 tablespoons lemon zest
- 2 teaspoons black pepper
- 30 cloves garlic - peeled
Preheat the oven to 275 degrees. Meanwhile, combine the garlic, salt and other dried ingredients in a food processor. Mix until garlic is finely minced and ingredients are well combined.
Place pork in a dutch oven, or roasting pan that has a lid. Spread the rub mixture all the over pork until well covered on all sides. Cover and roast in the middle of the oven for 6 to 8 hours. Transfer the roast to a cutting board, let stand for 15 minutes until cool enough to handle. The pork should be tender enough to pull apart with tongs.