Said Dorothy Parker once: "Eternity is two people and a ham."

Bone-in pork shoulders are one of our weekday lunch standbys around here -- if I roast one on Sunday evening, it feeds me and DH all week! I've actually never tried Karen's recipe, although I'm sure it's very good, because DH won't let me -- he likes the recipe I usually use ("Latin Pork Shoulder" from the Joy of Cooking) too much. It's a paste of a lot of minced garlic, oregano, red wine vinegar, olive oil, kosher salt, and pepper, which is not washed off. I've tweaked it a little by placing the meat on a "rack" of sliced onions and celery instead of on a roasting rack. I don't know that using aromatic veggies really does all that much for the flavor of the meat, but I definitely think it adds an extra something to the gravy I make from the drippings.