Pork Shoulder (roasted)

1. 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. 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. 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. 4

   This will help form a crust on the outside when cooked.

5. 5

   Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.

6. 6

   Allow the meat to sit at room temperature for 30 minutes before cooking.

7. 7

   Preheat the oven to 350 degrees.

8. 8

   Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.

9. 9

   Let the meat rest on a cutting board for 10 minutes before slicing.

10. 10

    Also, prior to slicing, lightly scrape off the very salty crust that has already served its purpose.

* Per serving · 4 servings · Values may vary.

No additional tips available.