On Sat, 27 Nov 2004 15:38:18 -0500, Sheryl Rosen
> wrote:


>
>I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79 cents a
>pound.
>
>I knew I wanted to roast it, after marinading it in mojo (it's from a
>bottle....Badia brand. A fine purveyor of Caribbean seasonings based in
>Miami, available at my local supermarket), but I will do that garlic thing,
>too.
>
>Lots of garlic. Lots of black pepper.
>The mojo...and let it sit overnight.
>Then, I'll pat it dry and rub it all over with mexican oregano, rosemary,
>chili powder mixed with a little bit of ground chipotle for kick.... and
>roast that baby for....that's my question!
>
>How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?

Try it at 250 for about 3 hours. Better would be to use a instant
read thermometer. 160 degrees for slices, 180 to 200 for pulled pork,
shred with two forks. Use the drippings for making gravy.
Pan Ohco