Garlic Pork Shoulder

I can't even begin to explain how good this pork shoulder tasted. I will say every person in my house plus the neighbors house at this dish and there were no leftovers. The original recipe calls for it to be cooked in an oven. I did mine on the grill. It was too hot that day to leave the oven on for hours plus I thought using the grill with some smoke would add to the flavor and it did. Next I wrote down cilantro as the herb needed and after shopping and prepping the dish I realized it called for basil. The change didn't really matter as it turned out very tasty. I don't think I could use basil for it now.

Garlic Pork Shoulder
adapted from Relish Magazine

1 garlic head, separated into cloves and peeled
1 tablespoon kosher salt
1 tablespoon whole black peppercorns
2 cups chopped fresh cilantro leaves
1/4 cup olive oil
2 tablespoons white wine vinegar
1 (4 to 4 1/2 lb) bone in pork shoulder

Place garlic, salt, peppercorns, and cilantro in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Score top of pork with knife all over. Rub garlic mixture over meat, place in a large bowl or bag and refrigerate at least 3 hours or overnight.

Prepare grill. Once it is heated add a packet of smoking chips, I used hickory, and place over the fire. Cook over indirect heat for about 3 hours, turning every thirty or so minutes. Once the pork is fork tender and has reached an internal temperature of 160 degrees F place the pork over the heat and brown all sides.

Let pork cool slightly and then chop or tear into large chunks.