Roast Pork Shoulder

By Barbara Epstein
January 15, 2018
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Roast Pork Shoulder


Author Notes: This is a slow roasted Cuban-style pork roast. Barbara Epstein

Serves: 4-6

  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 3 cloves minced garlic
  • 1 handful fresh oregano leaves
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 bone-in pork shoulder roast 3 to 4 pounds
  1. place roast in a ziplock bag and pour marinade over eit, Seal and marinate overnight. (It can be put on and immediately roasted in a pinch.)
  2. Place marinated roast on a sheet of foil and wrap up tightly, pinching and foling up ends to make a closed packet. Place in a roasting pan.
  3. Bake at 250 for 4-5 hours or longer, until meat is tender and falls apart when pierced by a fork. You can also rdaise the temperature 60 400 and brown at the end of cooking. Discard fat and serve.

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