Puerto Rican Roast PorkFrom mamalou 8 years ago
- 1 (4 1/2 to 5 lb. bone-in pork shoulder roast shopping list
- 12 medium cloves garlic, peeled and left whole shopping list
- 1 T. dried powdered oregano shopping list
- 1 tsp. salt, or to taste shopping list
- 1/2 tsp. freshly-ground black pepper, or to taste shopping list
- 1/4 C. distilled white vinegar shopping list
- or freshly-squeezed lime juice shopping list
- 2 T. olive oil shopping list
How to make it
- Rinse pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder. Make an adobo, a garlic-spice rub. Purée the garlic with the oregano, salt, black pepper and vinegar or lime juice in a food processor or electric blender. Pour in the olive oil and blend well. You can also make the adobo the old-fashioned way by crushing the garlic, oregano and salt and pepper with a mortar and pestle, and then combining the crushed garlic mixture and the vinegar and oil ( yeah, right!).
- Place pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight.
- Roast the pork at 350ºF, basting regularly with pan juices, until tender, about 2 1/2 to 3 hours (Cover roast with foil for the last hour). Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing. Serve the pork hot or warm, with accompaniments of your choice.