Recipe Details
Ingredients
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10clovesgarlic, or more to taste
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¼cupolive oil
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3tablespoonswhite vinegar
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2tablespoonsdried oregano
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1tablespoonsalt
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1 ½teaspoonsground black pepper
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5poundspork shoulder, trimmed of excess fat
Cooking Directions
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Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
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Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
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Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
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Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
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Preheat the oven to 300 degrees F (150 degrees C).
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Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.
Recipe Tip
If you don’t have a mortar and pestle, mash the garlic paste in a sturdy bowl with the back of a spoon.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories355 | |
| % Daily Value * | |
| Total Fat 24g |
30% |
| Saturated Fat 7g |
35% |
| Cholesterol 112mg |
37% |
| Sodium 966mg |
42% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 1g |
3% |
| Total Sugars 0g |
|
| Protein 32g |
64% |
| Vitamin C 3mg |
3% |
| Calcium 49mg |
4% |
| Iron 3mg |
14% |
| Potassium 468mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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