Slow-Roasted Pork Shoulder

This recipe was was given to me by my neighbor. I first tried it at a bbq she was hosting, and I couldn't stop eating it! My family was hooked too. Incredibly moist, tender, and FULL of flavor. I begged her to teach me how to make it, and eventually she did. This is my go-to pork recipe for pulled pork and more.

• Ready In: 6 hrs
• Serves: 20

Ingredients

• 1  tablespoon rosemary
• 1  tablespoon thyme
• 6  garlic cloves (slivered)
• 1  large  pork butt (shoulder)
• 2  oranges
• 2  limes
• 2  tablespoons  creole seasoning (Original Creole Seasoning)
• 2  tablespoons olive oil
• 2  teaspoons salt

Directions

1. 1. Poke holes in roast.
2. 2. Stuff garlic slivers into holes in roast.
3. 3. Mince some of the garlic and rub on the roast.
4. 4. squeeze the juice from limes on top
5. 5. squeeze the juice from oranges on top.
6. 6. sprinkle thyme and rosemary on top and rub it in.
7. 7. turn over and do the same on the other side.
8. 8. sprinkle the original creole on both sides (cover well).
9. 9. sprinkle with olive oil to better brown the meat.
10. 10. sprinkle with salt.
11. 11. Put in oven at 325 degrees with foil tight around the edges.
12. 12. Check at 3 hours-if it looks dry, pour hot water around the roast and add a little salt.
13. 13. Takes about 5 hours.
14. 14. 165 degrees internal temp=done.