Directions:
- I first marinate the pork shoulder
- I poke deep holes with a knife and stuff them with the fresh crushed garlic.
- I then sprinkle adobo all over
- Sprinkle salt all over
- Pour alittle extra virgin olive oil on the pork shoulder.
- Pour white vinegar at the bottom of the pan so it can mix later on with the reduction ( this will be your sauce or gravy ).
- Place pork shoulder in pan skin side up for two hours covered.
- Then place pork shoulder skin down covered for one hour.
- Then turn pork shoulder over skin facing up take cover off and cook one more hour or until golden brown.
- Take out let sit for ten minutes and enjoy !
- Don't forget to baste with juices from the bottom of pan while cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 559.44 Kcal (2342 kJ) | ||
| Calories from fat | 238.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.46g | 41% | |
|---|---|---|---|
| Cholesterol | 253.26mg | 84% | |
| Sodium | 287.28mg | 12% | |
| Potassium | 1288.98mg | 27% | |
| Protein | 75.6g | 151% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 3.8mg | 21% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 148 Kcal (620 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 41% | |
|---|---|---|---|
| Cholesterol | 67mg | 84% | |
| Sodium | 76mg | 12% | |
| Potassium | 341mg | 27% | |
| Protein | 20g | 151% | |
| Vitamin C | 1mg | 6% | |
| Iron | 1mg | 21% | |
| Calcium | 14mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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