1 7-9poundpork shoulder or 2 3-4 pound pork shoulders
1large spanish onion
7-8clovesof garlic
2tablespoonsof dried oregano
2tablespoonsof dried thyme
2tablespoonsof ground cumin
1teaspoonof chipotle chili powder
1teaspooneach of sea salt and black pepper
2tablespoonsof red wine vinegar
¼cupof olive oil
3cupsof chicken broth
Instructions
Place onion and garlic in a food processor and pulse until well combined.
Add oregano, thyme, cumin, chili powder, salt & pepper, vinegar, and olive oil. Process into a paste like consistency.
Place pork shoulder in a baking pan and spread the mixture from the food processor on top of the roast. Pour 2 cups of the broth into the bottom of the pan with the roast
Cover and let rest in the refrigerator for 1 hour or up to 24 hours.
When ready to roast, cover with aluminum foil and cook the roast for 6-7 hours at 300 degrees F or until the thermometer inserted reads 165 degrees F.
Check the level of the broth. Make sure there is enough on the bottom of the pan to keep the roast moist while cooking.