CleverMoms Coupons and Deals Forums: Poor Little Piggy Pork shoulder recipe

Hi! Here it goes, pls. let me know how it turns out!

I usually buy 6 + pounds of picnic pork shoulder (6-8 lbs)
I soak the pork in lemon juice for a minimum of 24 hours, usually 48, I buy I think it's called reconstituted lemon juice, it's the cheaper of the lemon juices and I stab the pork all over so it sucks up the lemon juice, turning a few times here and there over the 2 days..
on the 3rd day, I take the pork out of the frig and dry it good, then I make a paste for a rub, here it is:
1 whole bunch fresh parsley, at least a giant handful, remove large stems but don't go crazy it goes in the food processor.
1/2 cup fresh oregano ( you can substitute dry I guess, I just am a fresh herb girl..)
10-15 pieces of garlic -(about one whole fresh garlic bulb)
5 scallions
1/2 tsp. red pepper flakes
1/2 tsp salt
1/2 tsp. pepper
2 Tbsp ground cumin
THATS IT!!
put all ingredients in the food processor, stream in olive oil and make it a paste, the consistancy of like a pesto..... I stab with a large knife the pork all over and use the back of a spoon and shove it in the holes on both sides and then rub it all over, I score the skin kinda like a ham so the fat can run out and the skin will crisp up..
Bake COVERED at 225 for 10 hours ( I cook mine overnight and serve for dinner the next day, it's just gets better after sitting) when you take the foil off if the skin isnt crisp like bacon, turn the heat up to 350-400 just to get it crispy, it' won't take that long, sometimes I open it and it's crisp and sometimes it's not, it depends on the size and thickness of the skin, also, you can make rice and beans with some of the juice in the pan after it's cooked, it will be sitting in probably 4 inches of fat, you can pour half out before turning the heat up to crisp it, if you want the rice and beans recipe, let me know..

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P/T SAHM to 3yr. old Joey, I can make the bacon and fry it up in the pan, I just can't eat it! Loving life & my wonderful family=)

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