The suppression costs accounted for only 7.9% of the total wildfire costs while nearly 39% of the cost was attributed to other direct costs such as private property losses (insured and uninsured), damage to utility lines, damage to recreation facilities, loss of timber resources, and aid to evacuated residents.he suppression costs accounted for only 7.9% of the total wildfire costs while nearly 39% of the cost was attributed to other direct costs such as private property losses (insured and uninsured), damage to utility lines, damage to recreation facilities, loss of timber resources, and aid to evacuated residents.
Directions. Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor. Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking.Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds.irections. Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor. Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
1 I sit a few slices on the bottom of my roast too. 2  Sprinkle roast generously with garlic powder, or to your liking. 3  DO NOT SALT roast, or you will dry it out. 4  Put roast in the oven on the middle rack. 5  Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. I sit a few slices on the bottom of my roast too. 2  Sprinkle roast generously with garlic powder, or to your liking. 3  DO NOT SALT roast, or you will dry it out. 4  Put roast in the oven on the middle rack. 5  Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour.