Prep: 1. Cut away skin from the pork shoulder, leaving a 1/8-inch layer of fat. 2. Chop rosemary. 3. Using a mortar and pestle or flat side of a knife, mash together garlic and salt to form a paste. 4. In a bowl combine garlic paste, olive oil, rosemary, mustard, and black pepper. 5. Rub mixture all over pork and transfer to roasting pan. Make: 1. Preheat oven to 325 and let pork come to room temperature. 2. Place pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until meat is tender (reaches 180 on a meat thermometer), 3-4 hours. Let rest 10 minutes before slicing and serving.
This recipe takes some time but it's the best pork roast we've ever tasted!