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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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I took the recipes from a few top chefs & kinda sorta combined them until I came up with this perfected recipe. It's very easy. Even though the preperation time is 30 minutes, there is a 3 hour to overnight period of marinating time in the refrigerator. Ingredients:
4 lbs boneless pork shoulder (skin on) |
4 cloves garlic (smashed) |
1/2 cup fresh oregano |
4 tablespoons kosher salt (1 tbsp for every lb. of meat) |
1 tablespoon fresh coarse ground black pepper |
3 tablespoons vegetable oil |
2 tablespoons white wine vinegar |
Directions:
1. Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
2. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the paste into a bowl and stir in the oil and vinegar.
3. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture.
4. This will help form a crust on the outside when cooked.
5. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
6. Allow the meat to sit at room temperature for 30 minutes before cooking.
7. Preheat the oven to 350 degrees.
8. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
9. Let the meat rest on a cutting board for 10 minutes before slicing.
10. Also, prior to slicing, lightly scrape off the very salty crust that has already served its purpose.
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