This perfect piece of meat

I slivered about 50 garlic cloves and slid each of them into pockets I’d cut all over this pork shoulder. Then it marinated in herbs all day and finally slo-roasted/grilled for 5 hours at 200 degrees. It was exquisite.

That reminds me, I should get that dripping pan out of there before the raccoons try and get into it.

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