Pork Roast

Shoulder Pork 6-7 lbs

1 head garlic

1 tbsp Salt

1 ½ tsp Oregano (dried)

1 tsp Thyme (dried)

½ tsp pepper

1 sliced Onion

1 Carrot Sliced

½ cup cream sherry

4 cups Chicken Broth

¼ tsp Chili Flakes

1 ½ tsp Balsamic

Dry Pork, Score skin crisscross 1/8 in deep 1 inch apart all over.

Use Pestal & mortar to grind: garlic, salt, oregano, & Thyme.

Rub paste all over pork

Set Roast skin side up on rack in oiled 9 x 13 pan

Roast 450 for 40-45 min

Remove from pan

Scatter onion, carrots around Pork, Pour ¼ cup sherry and 2 cups broth

Add chili flakes

Bake pork with juices

“Reduce temp to 225 and bake for 8 hours