Spanish pork shoulder

Spanish pork shoulder

"Pork Deli"

Olive Oil

Adobe with pepper

Chopped garlic

Salt (kosher rock)

Pepper

Mix together

Stab shoulder repeatedly hard and to the bone multiple times

Carve one side of fat layer and peel up.

Remove the layer of loose fat between the skin and the meat

Coat in pepper

Rub entirely with seasoning mix, making sure to stuff area under skin and in all poked holes.

Heat over night in oven from 10pm till 6am at 200 degrees (8 hours)

Crank heat to 450 (broil) for 1 hour to crisp the skin

(if skin begins to burn reduce heat gradually.