Rub the pork shoulder with the minced garlic, salt, black pepper, and olive oil.
Place the pork shoulder in a roasting pan.
Roast in the preheated oven for 30 minutes.
Lower the oven temperature to 325°F and continue roasting for about 4 hours, or until the internal temperature reaches 145°F.
Let the pork shoulder rest for 15-20 minutes before carving.
Notes
Marinating the pork shoulder overnight can help to tenderize the meat and infuse it with more flavor.
Before roasting, let the pork shoulder come to room temperature. This will allow it to cook more evenly.
For a crispy skin, roast the pork shoulder at a high temperature for the first 30 minutes, then lower the temperature for the rest of the cooking time.
Use a meat thermometer to ensure that the pork shoulder is cooked to the correct internal temperature of 145°F.
After roasting, let the pork shoulder rest for about 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.