Okay, slow roasting pork again. Here is a boneless shoulder stuffed with garlic, thyme, rosemary, salt, pepper, cumin, Italian parsley and olive oil. I browned the nice bundle first before roasting at 200℉ for hours.
The thermo read 160 but a little bit on the side wasn't quite fully cooked. So, back to the slow over it went for the better part of an hour. Because of the low temperature the cut didn't dry the meat out and the result is moist and very tasty.
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