Roasted Pork Shoulder

Makes 8 servings

1/2 .................cup white wine vinegar
1/2 .................cup olive oil
12 ..................garlic cloves , peeled
1/4 .................cup minced fresh cilantro
3 ....................tablespoons kosher salt
3 ....................tablespoons dried oregano
2 ....................tablespoonns whole peppercorns
1 ....................boneless pork shoulder butt roast (3 to 4 pounds)
10 ..................cups water

1)      In a food processor , combine  the first 8 ingredients . Cover and process until combine. pour inro a large resealable plastic bag ; add the pork . Seal Bag  and turn to coat . Refrigerate for 8 hours  or overnight .
2)      Drain and discard marinade . Place roast on a rack in a roasting pan ; pour 2 cups water into pan .
3)      Kake uncovered  at 450* for 1 hour . Reduce heat to 400* . Kake  3 hours longer  or until meat is tender  , adding more water to the pan if needed . Let stand  for 15 minutes  before slicing .
Heart  healthy