Recipe by Michelle Figueroa
This is a delicious way to cook pork. I got this recipe from my boyfriend who is from Puerto Rico. This also makes excellent, moist meat for Cuban sandwiches.
Top Review by MagsMeals
This was incredibly delicious. I used a small, <3 lb. roast, and marinated it only 3 hours. I used 6 cloves of garlic instead of 12, but the rest of the ingredients were as written. I cooked it at 300 for 3 hours, covered and then at 350 for 45 min. uncovered. Very moist and tender.
- 8 lbs picnic pork shoulder
- 12 minced garlic cloves
- 1 1⁄2 teaspoons dried oregano
- 1⁄2 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons white vinegar
- 8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)
Directions See How It's Made
- Wash the pork shoulder.
- With a sharp knife, make 1 inch deep cuts into the pork.
- With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
- Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
- Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
- Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
- Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
- Pork should be well-done and tender.