Pork Shoulder Pinic Roast

Name: Pork Shoulder Pinic Roast
Cuisine: American
Ingredients: 1 Large pork roast; 2 1 lemon-1 lime sliced; 1 green bell pepper sliced; 1 small onion sliced; 1 head of garlic, peeled and minced; 1/4 cup dried red pepper flaked; 1 salt to taste; 1 ground dry basil,rosemary,tyme to taste; 1 VEGETABLE OIL (Not canola oil) to taste; water as needed

Chris_Kali @cook_2774645

Decatur, Georgia

Valentines dinner

Chris_Kali @cook_2774645

Decatur, Georgia

Valentines dinner

Saved

Ingredients

meat
1Large pork roast
vegies
21 lemon-1 lime sliced
1green bell pepper sliced
1small onion sliced
1head of garlic, peeled and minced
dry
1/4 cupdried red pepper flaked
1salt to taste
1ground dry basil,rosemary,tyme to taste
wet
1VEGETABLE OIL (Not canola oil) to taste
water as needed

Saved

Steps

1

Rinse pork roast and place it in pan skin side down. Stab about 10-15 holes as big as your fingers.
2

Stick garlic, then onions and peppers in the holes.
3

Drizzle oil, pour salt and red pepper and sprinkle ground herbs on top of roast.
4

Rub ingredients all over roast with your HANDS. Don't be scared make love to the meat.
5

Scoop up all veggies and place on top of roast.
6

Lay the sliced lemons and limes on top of meat.
7

Pour a little water in the botton of pan.
8

Cover with foil. You can marinate it for as long as you like. I didn't stright in the oven it went.
9

Bake 425°F, 25 min. Then turn down oven to 300°F, 3-4 hours. Or as long as you want.