Sunday, November 25, 2007

Boneless Pork Shoulder

6-8 garlic cloves
1 T. galic salt
1 t. oregano
1 T. basil
1 ½ T. marjoram (leave out if you don’t have it)
1/6 c. chopped dried onion
1 T. pepper
1/8 c. salt
½ T. rock salt
¾ c. vinegar

Cut longways the garlic cloves and stick them all over the meat.
(Use a knife to make slits – put them in longways)
Mix together the garlic salt, oregano, basil, marjoram, dried onion, pepper, salt and dry rub it on the meat.
Wrap in a muslin or dishtowel.
Tie with twine or thread with handles to pull it out.
Soak overnight in the rock salt, vinegar, and enough water to cover in a Rubbermaid tote or something in the sink (not the fridge).
On the next day, place in a covered roaster.
Cover with lid. If no lid then cover with tinfoil.
Cook at 250 for 8-12 hours.

Aunt Christine & Uncle Lou Stewart made this at Memorial Day one year and I HAD to have the recipe. It is fantastic!