• Pat dry pork shoulder to remove all moisture. Trim some of the fat if you like (though the fat will add flavor and moisture to the meat). Using a chef's knife or sharp pointy knife make several slits (small cuts) about 1 - 2 inches deep, all around the meat. Set aside
• Using a mortar and pestle add cloves of garlic and beat until paste-like. Add salt and peppercorn and continue to beat until you have a garlichy paste-like seasoning. If you don't own a mortar and pestle you can use a food processor.
• Spread garlic paste evenly all over the pork using your fingers. Be sure to push the seasoning into the small cuts.
• Drizzle balsamic vinegar on to the pork and top with fresh thyme.
• Bake at 450F degrees for 25 minutes then reduce oven temperature to 280F degrees and roast the pork for about 3-4 hours depending on the size of the pork. The internal temperature of the thickness part of the pork should register 180F - 190F degrees for pulled pork*. Reserve pork juices if making pulled pork.

(Optional) Pulled Pork Recipe

• First slice the pork, then using two large (serving)forks pull the meat apart. This should be very easy since the meat is so tender.
• Transfer pulled pork to a sheet pan. Pour half cup of pork juices over the pulled pork and also about 3/4 cup of your favorite barbecue sauce. Toss to coat evenly.
• Broil for 3-4 minutes. Garnish with fresh parsley and enjoy!