Cuban Garlic Pork Shoulder

By á-47

Try this Cuban-inspired dish with BBQ sauce, in stews, on a bun, or served with rice and vegetables

Ingredients

• 1 garlic head, separated into cloves and peeled
• 1 Tbsp. kosher salt
• 1 Tbsp. whole black peppercorns
• 2 cups loosely packed fresh oregano leaves
• 1/4 cup olive oil
• 2 Tbsp. white wine vinegar
• 1 (4-4 1/2# - serves 12) bone-in pork shoulder

Details

Servings 12

Preparation

Step 1

Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste.

Place pork in a large ziplock bag, fat side up and score top with a sharp knife. Rub garlic mixture over meat; refrigerate at least 3 hours or overnight.

Preheat oven to 350 degrees.

Place pork a large roasting pan and place in oven. Roast about 3 hours, until the internal temperature reaches 160 degrees.

Let pork cool slightly and then chop or tear into large chunks.

Serves 12