Author Notes
This is a slow roasted Cuban-style pork roast. —Barbara Epstein
Ingredients
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1 tablespoon
salt
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1 tablespoon
ground black pepper
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3
cloves minced garlic
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1
handful fresh oregano leaves
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3 tablespoons
olive oil
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2 tablespoons
red wine vinegar
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1
bone-in pork shoulder roast 3 to 4 pounds
Directions
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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.)
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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.
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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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