Directions:
- Mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). Blend in the vinegar.
- Rub the mixture well onto the pork, getting into every nook and cranny.
- Place the meat on a rack and let sit, uncovered, for 1-24 hours. Refrigerate if it is hot or the meat will be set out for longer than 2 hours.
- Preheat the oven to 350°F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150°F-160°F Do not allow to go higher than 160°F
- Let the meat rest for 10-15 minutes before cutting. The meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.48 Kcal (1689 kJ) | ||
| Calories from fat | 182.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.31g | 31% | |
|---|---|---|---|
| Cholesterol | 167.15mg | 56% | |
| Sodium | 888.37mg | 37% | |
| Potassium | 886.58mg | 19% | |
| Total Carbs | 2.09g | 1% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 50.18g | 100% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 2.8mg | 15% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 149.26 Kcal (625 kJ) | ||
| Calories from fat | 67.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 31% | |
|---|---|---|---|
| Cholesterol | 61.83mg | 56% | |
| Sodium | 328.64mg | 37% | |
| Potassium | 327.98mg | 19% | |
| Total Carbs | 0.77g | 1% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 18.56g | 100% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 1mg | 15% | |
| Calcium | 19.2mg | 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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