Pork shoulder is inexpensive, and when dry roasted with garlic and herbs, becomes succulent and tender. The leftovers can be transformed into a second dinner, such as a pork ragu.

Pork

4 garlic cloves, minced
2 T olive oil
2 T chopped sage
2 T chopped rosemary
2 T chopped oregano
1 T kosher salt
2 t ground black pepper
1 4 lb boneless pork shoulder (pork butt)

Lime Crema

1 c sour cream
2 T lime juice
1 T lime zest
1⁄2 t cumin
1⁄8 t cayenne or more if you like more spice
Kosher salt and ground black pepper
8 6” flour or corn tortillas
1 avocado, sliced
Cilantro
Limes

Preheat oven to 450 degrees. Combine garlic, oil, herbs, and salt and pepper. Using your hands, coat the outside of the pork with the mixture.

Put the shoulder onto a rack over a roasting pan, fat side up, and transfer to oven. Roast for 10 minutes. Lower the oven temperature to 325 degrees and roast until an instant meat thermometer inserted into the center registers 185 degrees, about 3.5-4 hours.

While the pork roasts, make the lime crema by whisking together the sour cream, lime juice, zest, cumin and cayenne. Taste and adjust seasoning with salt and pepper.

Remove pork from the oven, tent with foil, and allow to rest for 15 minutes.

To serve, shred the pork and serve with warm tortillas, avocado, cilantro, extra limes, and lime crema.

Roast Pork Shoulder with Lime Crema