Puerto Rican Pork Roast
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- 1 (4 1/2 to 5 pound) bone-in pork shoulder roast
- 12 medium cloves garlic, peeled and left whole
- 1 tablespoon dried powdered oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly-ground black pepper, or to taste
- 1/4 cup distilled white vinegar or freshly-squeezed lime juice
- 2 tablespoons olive oil
- Rinse pork shoulder under cold running water. Pat it dry with paper towels. Cut
shallow slits with a small sharp knife all over the pork shoulder.
- Make an adobo, a garlic-spice rub. Pur e the garlic with the oregano, salt, black
pepper and vinegar or lime juice in a food processor or electric blender. Pour in
the olive oil and blend well. You can also make the adobo the old-fashioned way
by crushing the garlic, oregano and slat and pepper with a mortar and pestle, and
then combining the crushed garlic mixture and the vinegar and oil.
- Place pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo
into the pork with your fingers, forcing it into the slits. Cover the pork with
plastic wrap and marinate it in the refrigerator overnight.
- Roast the pork at 350 degrees F, basting regularly with pan juices, until tender,
about 2 1/2 to 3 hours. Remove the pork from the pan to a carving board and let
it rest for 10 minutes before slicing.
- Serve the pork hot or warm, with accompaniments of your choice.
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