Puerto Rican Roasted Pork:
4 lb Pork shoulder
Adobo (recipe follows)
Red wine vinegar
2 Bay leaves
4 sliced garlic cloves
1 1/2 tsp. of dried oregano
1 tsp. of kosher salt
1/2 tsp. of ground black pepper
4 tbs. of olive oil
3 tsp. of red wine vinegar
Mash together in a mortar and pestle, or a quick pulsing in a food processor will do it.
With a long sharp knife blade pierce the roast in at least 10 spots. Into each of the holes with your finger add the paste in all the holes until you’ve almost used it up.
Rub what’s left over the whole roast, then salt, pepper, granulated garlic and oregano gets sprinkled all over the roast. (Be extremely generous!! You almost can't put too much!!)
Pour 1/8 cup of vinegar over the roast after you have placed it in a roasting pan.
Preheat your oven to 400 degrees. When it’s at temperature add the roast, uncovered. and let it cook for at least 1 hour.
Then add 1 cup of 1/2 water and 1/2 vinegar to the pan, 2 bay leaves, lower the temperature to 300 and roast for 3 hours. If the roast starts to blacken at all towards the end of the time, cover with foil. The key to this dish is that the meat pulls apart, you should be able to shred it. To test, take 2 forks and see if you can easily pry the meat from the bone. If you can’t, roast uncovered for additional 20 minutes. When it’s at that point, let it rest for at least 15 minutes. Then pull all the meat apart, re- moving any visible fat pieces. Mix the shredded meat with the meat juices and cover, heat in oven for 10 minutes. Remove the bay leaves. Serve with rice and beans