1 1/2 pound whole pork shoulder
1 1/2 tablespoons olive oil
1 teaspoon rosemary, minced
1 teaspoon thyme, minced
1 teaspoon fresh-ground black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Preheat the oven to 350 F.
On a clean surface, coat the pork shoulder with olive oil, and cover with all of the spices and seasonings. Use your hands to massage and season every part of the roast, ensuring an even and liberal coating around the entire shoulder.
Line a baking sheet with parchment paper. Place the pork roast on the sheet, skin side facing up. This will ensure the skin will get crispy in the oven.
Place the pork in the oven, and cook until the meat is fully browned and its juices run clear, about 70-80 minutes. To check on the pork, insert a food thermometer into the center of the roast, and make sure the internal temperature reaches 170 F.
Once the pork is fully cooked, remove it from the oven, and allow to rest for 7-10 minutes. This will make sure the meat remains juicy and tender as you slice it.
Set the roast on a carving board, and carefully carve slices using a sharp knife. Serve warm with a small salad.
Pro-tip: When carving meat, always cut against the grain. This will make the meat extra tender. Cutting along the grain will make your meat chewy.
Pro-tip: For a quick gravy, take the drippings from the baking sheet, mix in a tablespoon of flour, and season to taste.