Roasted Pork Shoulder

By carvalhohm

Ingredients

• 1 4-pound pork shoulder or butt
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 tablespoons dried oregano
• 4 large garlic cloves, peeled
• 1/3 cup corn oil
• 2 to 3 cups water or chicken stock

Details

Servings 1
Adapted from elcolmadito.com

Preparation

Step 1

Remove any excess fat and skin from the meat. Make small cuts all over. Wash dry.

In mortar, combine salt, pepper, oregano, garlic, and oil.Crush all of
ingredients to make paste. Rub meat with this mixture. Place it in bowl and cover it with plastic wrap. Refrigerate for 2 hours.

In large pot,brown meat over high heat. Lower heat and add water or stock. Cook, covered, over medium low heat for 3 hours. Add more liquid if necessary.

Pot roast is done when meat shreds easily. To serve, cut the meat off the bone.