Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 798.9 Kcal (3345 kJ) | ||
| Calories from fat | 281.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.26g | 48% | |
|---|---|---|---|
| Cholesterol | 374.89mg | 125% | |
| Sodium | 3646.11mg | 152% | |
| Potassium | 2612.47mg | 56% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 121.34g | 243% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 6.3mg | 35% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 126.1 Kcal (528 kJ) | ||
| Calories from fat | 44.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 48% | |
|---|---|---|---|
| Cholesterol | 59.17mg | 125% | |
| Sodium | 575.5mg | 152% | |
| Potassium | 412.35mg | 56% | |
| Total Carbs | 0.36g | 1% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 19.15g | 243% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 1mg | 35% | |
| Calcium | 13.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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