lbs pork shoulder, trimmed of excess fat but not all fat
Serving Size: 1 (200) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 530 g69 %
Total Fat 59 g90 %
Saturated Fat 19.6 g98 %
Cholesterol 214.7 mg
Sodium 1360.5 mg
Dietary Fiber 0.6 g2 %
Sugars 0.8 g3 %
Protein 52.4 g
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.