Ingredients
1/2 cup white wine vinegar1/2 cup olive oil12 garlic cloves, peeled1/4 cup minced fresh cilantro3 tablespoons kosher salt3 tablespoons chili powder2 tablespoons dried oregano2 tablespoons whole peppercorns1 boneless pork shoulder butt roast (3 to 4 pounds)10 cups water
Preparation
In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan.
Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing.
