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Ingredients
- 8 pounds picnic pork shoulder
- 12 minced garlic cloves
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons dried oregano
- 3 tablespoons Olive Oil
- 3 tablespoons white vinegar
- 8 teaspoons salt (or 1 teaspoon of salt per pound of meat)
Preparation
Step 1
Wash the pork shoulder.
With a sharp knife, make 1-inch deep cuts into the pork.
Using a mortar and pestle crush garlic, oregano and black pepper together.
Add olive oil, vinegar and salt. Mix well.
Spoon some of the garlic mixture inside the small cuts around the pork and spread remaining all over the pork.
Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly.
Refrigerate for at least 8 hours. Turn it in the marinade.
Bake in pre-heated 325°F oven for about 5 to 6 hours.
Remove aluminum foil and bake at 375°F for another hour or until skin is crisp.
Closely watch this so you don’t burn the skin (chicharrone). Pork should be well-done and tender.