Puerto Rican-Style Roast Pork Shoulder - cooking recipe

Ingredients

4 garlic cloves, minced
1 medium onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon salt
2 teaspoons fresh ground black pepper
2 tablespoons peanut oil
2 tablespoons wine vinegar or 2 tablespoons cider vinegar
4 -7 lbs pork shoulder, trimmed of excess fat but not all fat

Preparation

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\u00b0F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150\u00b0F-160\u00b0F Do not allow to go higher than 160\u00b0F
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.