Spanish Roasted Pork Shoulder (Lacon Asado)

[nverland]

Spanish Roasted Pork Shoulder (Lacon Asado)

1/4 cup (60 ml) olive oil
6-8 cloves garlic
2 bay (laurel) leaves
3 Tbs (45 ml) chopped fresh parsley
1 Tbs (15 ml) dried oregano
1 Tbs (15 ml) paprika
1 tsp (5 ml) chopped fresh rosemary, or 1/2 tsp (2 ml) dried
1 tsp (5 ml) chopped fresh thyme, or 1/2 tsp (2 ml) dried
Salt and freshly ground pepper to taste
4-6 lbs (1.8-2.4 Kg) pork shoulder
1 cup (250 ml) dry sherry, white wine, or water

Combine the olive oil, garlic, herbs, salt, and pepper in an
electric blender or food processor and puree to make a paste.
Prick the pork roast all over with the tip of a sharp knife and
rub the herb mixture into the meat. Wrap tightly in plastic wrap
or foil and refrigerate for 12 to 24 hours. Place in a roasting pan
and bake in a preheated 450F (230C) oven for 20 minutes.
Reduce the temperature to 350F (180C) and bake for 25 minutes
per pound (450 g). Pour the sherry over the roast about 30
minutes before it is done, and allow the roast to rest at room
temperature for at least 15 minutes before serving. Serves 6
to 8.

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