How to roast 8 lb. pork with bone in?

Ingredients

* 1 8-lb. pork shoulder with bone in, skin on

* 2 tablespoons olive oil

* 1 tablespoon salt

* 1 teaspoon black pepper

* 1 teaspoon dried oregano

* 1 teaspoon dried thyme

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1/2 cup chicken broth

* 1/4 cup apple cider vinegar

* 1 tablespoon honey

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Rinse the pork shoulder under cold water and pat dry with paper towels.

3. Rub the pork shoulder with olive oil and season with salt, pepper, oregano, thyme, garlic powder, and onion powder.

4. Place the pork shoulder in a roasting pan and add the chicken broth, apple cider vinegar, and honey.

5. Cover the roasting pan with aluminum foil and roast in the preheated oven for 4 hours, or until the pork is cooked through and tender.

6. Remove the foil and roast for an additional 30 minutes, or until the skin is browned and crispy.

7. Let the pork shoulder rest for 15 minutes before carving and serving.

Tips

* To check if the pork shoulder is cooked through, insert a meat thermometer into the thickest part of the meat. The pork is done when the internal temperature reaches 160 degrees F (71 degrees C).

* If you don't have a meat thermometer, you can also check if the pork is done by inserting a fork into the meat. The pork is done when the fork can easily pierce the meat.

* Let the pork shoulder rest for 15 minutes before carving and serving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.

* Serve the pork shoulder with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.