5-7 pound bone-in pork shoulder
5-6 strips very thick-cut bacon
2 cups loosely packed cilantro, chopped
1 cup Greek yogurt
2 tablespoons cider vinegar
1 clove garlic, minced
3/4 teaspoon sea salt
Freshly cracked pepper
Preheat oven (or, better yet, a barbecue with natural charcoal) to 325 degrees. Rub pork shoulder with salt and pepper, stab deeply (1-2 inches) through the fat with a paring knife, all over the surface of the roast. Arrange bacon over the fat and place in oven or covered grill and roast for 3 1/2 to 4 1/2 hours for a sliceable texture (another two hours or so for a pulled-pork texture).
Meanwhile, combine remain ingredients as early in the roasting process as possible or the day before, to allow flavors time to meld. Cover and refrigerate.
When the roast is ready, remove to a platter, tent with foil, and let rest for at least 15 minutes. Remove bacon, skin, and excess fat, carve into slices, and serve with the sauce.