Slow Roasted Pork Shoulder

Method

1. Preheat oven to 220°C. Combine the thyme, marjoram, garlic, salt, oil andvinegar in a large bowl. Add the pork and use your hands to work herbmixture into rind and centre of pork to coat well.
2. Place the pork on a rack over a large roasting pan and pour over any herbmixture remaining in the bowl. Cook in preheated oven for 30 minutes.Reduce temperature to 150°C and roast for a further 3 1/2 hours or untilvery tender. Remove from oven and cover with foil. Set aside for 15minutes to rest.
3. Place pork on a serving platter and drizzle with pan juices. Serve withroasted root vegetables (see related recipe).
4. Serve with sides of your choice.