I got this recipe a long time ago from a Tyler Florence Food TV episode and I changed it a little. His marinade seemed a little bitter so I just made a few changes. We love this and it's so great to have as leftovers.
4-5 lbs boneless pork shoulder
2 T. kosher salt 1 T. black pepper 1 c. brown sugar 1/4 c. paprika 1/2 T. thyme (or 2-3 sprigs fresh, leaves only) 4 cloves garlic 1/4 c. red wine vinegar Scant 1 T. cayenne pepper 3 T. virgin olive oil
Place salt, pepper, brown sugar, paprika, thyme, garlic, vinegar and cayenne in a food processor and pulse until combined. Add olive oil until you have a nice paste. Rub all over the pork, being sure to it into the nooks so the salt can penetrate the meat well. Place in a zip lock bag and refrigerate for at least 3 hours or overnight (preferred).
Allow the meat to sit at room temperature for 30 minutes before cooking. Place the pork in a roasting pan fitted with a rack insert. I place aluminum foil under the rack for easier clean-up. Roast the pork for 3 1/2 hours uncovered at 325 degrees. The outside will get crispy-brown and will look like mahogany. Let the meat rest for 10-15 minutes before slicing or shredding. Serve on Kaiser rolls or sliced Ciabatta rolls. Delicious with a side of coleslaw**
**We actually like to put coleslaw on top of the meat in the sandwich. Sounds weird, I know but is really yummy (if you like coleslaw)!