Roasted Pork Shoulder

Contributed by Grace Parisi

If you wish, serve half of the roasted pork one night and save the rest for making Pork Stroganoff later in the week.

Preheat the oven to 425°. Using a paring knife, make deep, narrow slits all over the meat and fill each slit with a slice of garlic. Transfer the roast to a sturdy roasting pan.
In a small bowl, make a paste with the olive oil, ancho powder, cumin and 1 tablespoon of kosher salt. Rub the paste all over the pork and roast for 1 hour. Reduce the oven temperature to 375°. Cover the pork with foil and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 150°.
Transfer the roast to a cutting board and let rest for 10 minutes. Carve the pork roast across the grain 1/3-inch thick and serve.