FOR THE PORK SHOULDER:
1 (6-pound) pork shoulder, on the bone, with fat cap intact
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 1/2 tablespoons garlic pepper
Preheat the oven to 225°F.
Place the pork shoulder in a baking dish and thoroughly cover the pork shoulder with the olive oil. Then sprinkle the salt and garlic pepper to coat thoroughly and evenly.
Place in the oven and cook for 4 hours. Then baste with the pan juices. Continue to cook for 4-5 more hours, or until done, basting every 1.5 hours. Total cook time is about 9 hours, depending on your oven.
When ready to serve, pull the pork apart with two forks and serve warm with the pan drippings on the side.
You may be tempted to get a smaller pork roast, but don’t. It will not cook the same and remember the leftovers are The leftovers are great as a sandwich, in a hash, in tacos, in a soup, or omelette. This dish is very easily re-heatable in the natural juices it makes.