recipe:
3 pounds boneless pork shoulder (butt)
2 tablespoon olive oil
1 tablespoon salt
4 tbsp roasted garlic paste
1 orange, well washed
About 3 cups water
1/2 teaspoon fresh-ground black pepper
directions:
1. Preheat the oven to 350 degrees.
2. Cut the pork into 6 or 8 pieces. Heat the oil in a heavy roasting pan just large enough to hold the meat in one layer. Brown the meat on all sides and season with salt.
3. Squeeze the orange over the meat and toss the rind into the pan. Add enough water to almost cover the meat. Rub with the garlic and salt. Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender and pulls apart easily.
4. To finish, uncover the meat and break into into largish pieces. Remove the orange rind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, or until the meat is brown and crisp on the edges.
