INGREDIENTS
5
-pound pork shoulder (also known as pork butt)
2 tbsp
extra light olive oil
2 tsp
kosher salt, divided
2 tsp
ground black pepper, divided
4
dried bay leaves
1 tbsp
dried rosemary (or 3 large fresh rosemary sprigs)
1/2 tsp
ground thyme
1/2 cup
water