Slow-Roasted Pork Shoulder

By Sunset
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1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.)

1 head garlic (2 1/2 oz.)

1 tablespoon coarse salt

1 1/2 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon fresh-ground pepper

1 onion (10 oz.), peeled and sliced

1 carrot (4 oz.), rinsed and sliced

1/2 cup oloroso or cream sherry

4 cups fat-skimmed chicken broth

1/4 teaspoon dried hot chile flakes

1 1/2 teaspoons sherry vinegar or balsamic vinegar

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