Although I am an unabashed fan of pork, this recipe is just about the biggest bang you can get for your buck: an inexpensive cut, little preparation, utterly delicious. Homesick for Savannah, Georgia, I served this beast with collard greens and corn muffins. Leftovers make terrific pulled pork sandwiches and carnitas taco filling.
1 bone-in, skin-on fresh pork picnic shoulder (mine was 8.5 lb)
1 head garlic
1 tablespoon coarse salt
1 1/2 teaspoons ground Cheyenne pepper (or seasonings of your choice)
1. Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, and pepper into a coarse paste (or mince garlic, then mix with salt and spices). Rub garlic paste all over roast. Set roast, skin side up, on a rack in a roasting pan, preferably on a rack.
3. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170° to 175°, 8 to 9 hours