Puerto Rican-Style Roast Pork Shoulder |
|
 |
Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 10 |
|
This is also very good as leftovers. Time does not include marinating time (1-24 hours) Ingredients:
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:
1. 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.
2. Rub the mixture well onto the pork, getting into every nook and cranny.
3. 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.
4. 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
5. 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.
|
|