Slow-Roasted Pork Shoulder with Mustard and Sage

bonappetit.com

Ebannon

1 skinless, bone-in pork shoulder (Boston butt; 5 to 6 lb.)

Kosher salt and freshly ground black pepper

½ cup Dijon mustard

¼ cup finely chopped fresh sage

2 tablespoons finely chopped fresh marjoram

4 cloves garlic finely chopped

Directions at bonappetit.com

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