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Prep Time: 180 Minutes Cook Time: 180 Minutes |
Ready In: 360 Minutes Servings: 12 |
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Ingredients:
4 pound(s) bone-in pork shoulder |
1 head(s) garlic, separated into cloves and peeled |
1 tablespoon(s) kosher salt |
2 cup(s) loosely packed fresh oregano leaves |
1/4 cup(s) olive oil |
2 tablespoon(s) white wine vinegar |
1 tablespoon(s) whole black peppercorns |
Directions:
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 roasting pan fat side up and score top with a sharp notice. Rub garlic mixture over meat; refrigerate at least 3 hours or overnight.
2. Preheat oven to 350 F.
3. Place pork in oven and roast about 3 hours, until the internal temperature reaches 160F. Let pork cool slightly an then chop or tear into large chunks.
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