A thick slab of pork shoulder is the type of meat that usually has to be cooked all day long to achieve the tender, fall-off-the-bones result. By using a convection oven you can speed up cooking time without destroying the results, and you receive the bonus of a healthier meal in the process. As the meat cooks in the convection oven excess fat will melt out flavoring the meat as it leaves. In less than four hours you can have a tender slab of pork shoulder that is healthier with some of the fat removed.
Preheat your oven to 350 degrees Fahrenheit on the Convection Roast setting.
Add 2 tsp. of vegetable oil to a small bowl.
Add 1 tsp. salt, ½ tsp. of garlic powder, ¼ tsp. of chipotle chili powder and ½ tsp. of dried oregano to the bowl and stir.
Make thin slices ¼ inch apart along the top of the pork shoulder. Cut down to the layer of fat below, which will help flavor the outside of the shoulder.
Rub the oil seasoning paste over the top of the pork shoulder coating it thickly.
Set a roasting rack in a shallow roasting pan and place the pork shoulder on top.
Cook the shoulder for 2 1/2 to three hours or until the meat has reached a tender consistency.
Allow the meat to sit for 10 minutes and slice it open to serve.