Oven-baked pork for the holiday table

Ingredients:

• 1 pork shoulder on the bone weighing 3-4 kg with fat cap on top
• 6 cloves of garlic
• 1 large onion, chopped
• 1 jalapeno pepper, remove the membranes and seeds, finely chop the pepper
• 1/4 cup chopped fresh oregano leaves
• 1.5 tbsp. l. ground cumin
• 1.5 tsp ground chipotle pepper
• 1.5 tbsp. apple cider vinegar
• 1/4 cup good quality olive oil
• 1 bottle (750 ml) dry white wine, such as Pinot Grigio
• Lime wedges for serving

Preparation:

1. Preheat the oven to 150°C. Check the temperature with an oven thermometer. It should be accurate!
2. Using a sharp knife, create a lattice pattern on the fat cap. Using a small knife, make a dozen 1-cm-deep cuts on the top and sides of the pork to allow the spices to penetrate the meat better.
3. Place the garlic, onion, jalapeño, and oregano in a food processor and pulse until finely chopped. Add the cumin, chili powder, 1 tablespoon salt, and 1.5 teaspoons black pepper and pulse for 30 seconds to form a paste. Add the vinegar and olive oil and pulse to incorporate. Rub the mixture all over the pork, including the sides and bottom, and place the meat in a large roasting pan, fat side up.
4. Pour 2 cups of wine into the roasting pan and cover the entire pan tightly with foil. Bake for 2.5 hours, then remove the foil and bake for another 4-4.5 hours, until the meat is very, very tender when pierced with a fork. Add another 1 cup of wine every 2 hours to keep the roasting pan constantly saturated with liquid.
5. Remove the roasting pan from the oven, cover it tightly with foil, and let the meat rest for 15-30 minutes. Slice, sprinkle with salt, and serve with lime wedges.