Recipe by Scarlett516
This is also very good as leftovers. Time does not include marinating time (1-24 hours)
Top Review by donna129
This was great. I used a smaller roast so cooked in only 1.5 hours.. Reading other reviews, I am always surprised when people do not read the recipe and don't adjust for the size of the meat. Meat needs to be room temperature also before going into the oven and use that meat thermometer or it will get over cooked for sure. All yummy I served with a Paraguan corn pudding and a tomato and avocado and red onion salad- yum
- 4 garlic cloves, minced
- 1 medium onion, quartered
- 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
- 1 tablespoon salt
- 2 teaspoons fresh ground black pepper
- 2 tablespoons peanut oil
- 2 tablespoons wine vinegar or 2 tablespoons cider vinegar
- 4 -7 lbs pork shoulder, trimmed of excess fat but not all fat
Directions See How It's Made
- Mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). Blend in the vinegar.
- Rub the mixture well onto the pork, getting into every nook and cranny.
- Place the meat on a rack and let sit, uncovered, for 1-24 hours. Refrigerate if it is hot or the meat will be set out for longer than 2 hours.
- Preheat the oven to 350°F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150°F-160°F Do not allow to go higher than 160°F
- Let the meat rest for 10-15 minutes before cutting. The meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.