Puerto Rican-Style Roast Pork Shoulder

1. 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. 2

   Rub the mixture well onto the pork, getting into every nook and cranny.

3. 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. 4

   Preheat the oven to 350u00b0F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150u00b0F-160u00b0F Do not allow to go higher than 160u00b0F

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.