Garlic Pork Shoulder

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
Linked-In
Updated: 7/27/2020

Try this Cuban-inspired dish with barbecue sauce, in stews, on a bun, or served with rice and vegetables.

Serves: 12 Save

Ingredients (7)

  • 1 garlic head, separated into cloves and peeled
  • 1 tablespoon kosher salt
  • 1 tablespoon whole black peppercorns
  • 2 cup loosely packed fresh oregano leaves
  • 1/4 cup olive oil
  • 2 tablespoon white wine vinegar
  • 1 (4- to 4 1/2-pound) bone-in pork shoulder

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 knife. Rub garlic mixture over meat; refrigerate at least 3 hours or overnight.
  2. Preheat oven to 350F.
  3. Place pork in oven and roast about 3 hours, until the internal temperature reaches 160F. Let pork cool slightly and then chop or tear into large chunks.