Ingredients
- 3 tbsp. finely chopped fresh rosemary
- 6 large garlic cloves, minced
- 3 tbsp. plus 1/4 tsp. kosher salt, divided
- 6 3/4 tsp. black pepper, divided
- 1 (10- to 12-lb.) bone-in, skin-on pork picnic shoulder roast
- 2 cups water
- 1/2 c honey
- 2 c ruby port
- 8 whole cloves
- 3 tbsp. red wine vinegar, divided
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