{Roasted Pork Shoulder}

This beauty, courtesy o' Tyler Florence, filled our house with the smell of garlic and seasoning from the moment I made the rub until after it was served the following day. Four cloves isn't a lot but if you like garlic, this recipe is most definitely for you! 

Roasted Pork Shoulder (Pernil Al Horno)

Photo Credit

What You'll Need: 

1 bonesless pork shoulder (about four pounds), skin on

4 garlic cloves, smashed

1 handful fresh oregano

4 tbsp kosher salt {I used 4 tsp}

1 tbsp black pepper

3 tbsp vegetable oil

2 tbsp white wine vinegar {I use 1 tbsp white vinegar and 1 tbsp white wine}

What To Do: 

Place the pork, fat-side up, in a roasting pan fitted with a rack insert {I don't have a roasting rack so I used a jelly roll pan lined with foil and placed a cooling rack inside)

Using a sharp knife, score the surfact of the meat with small slits. {You'll notice I went a bit crazy with my slits but it still turned out delicious!}Mash the garlic, oregano, salt and pepper into a paste on a cutting board with the flat side of a knife; place the garlic mix in a bowl and stir in the oil and vinegar.

Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meal and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the fridge for at least 3 hours or up to overnight. {We did ours overnight and the flavor was amazing!}

Allow the meat to sit at room temperature for 30 minutes before cooking/while preheating the oven to 350 degrees F. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.