Puerto Rican Roast Pork Shoulder

Recipe by threeovens
READY IN: 4hrs 20mins




  • Using a mortar and pestle, pound the garlic and the salt to form a paste.
  • Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
  • Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
  • Turn roast and do the same with the other sides, then rub the adobo all over.
  • Refrigerate, covered for at least one day, up to 3.
  • Turn once a day.
  • Preheat oven to 450 degrees F.
  • Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
  • Let rest at least 15 minutes before carving.
  • Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
  • Carve the meat, parallel to the bone, all the way through to the bone.