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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a mortar and pestle, pound the garlic and the salt to form a paste. | 2. Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days. | 3. Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit. | 4. Turn roast and do the same with the other sides, then rub the adobo all over. | 5. Refrigerate, covered for at least one day, up to 3. | 6. Turn once a day. | 7. Preheat oven to 450 degrees F. | 8. Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours. | 9. Let rest at least 15 minutes before carving. | 10. Remove the crispy skin and cut into smaller pieces (you can use kitchen shears). | 11. Carve the meat, parallel to the bone, all the way through to the bone. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	12		peeled	-	-	-	-
kosher salt	1 1/2	1/2		-	-	-	-
black peppercorn	1	tablespoon		-	-	-	-
oregano	2	tablespoons	dried	15.9	4.1352	0.54	0.2568
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white wine vinegar	2	tablespoons		-	-	-	-
pork shoulder	8 1/2			4893.7444	0.0	868.5433	131.0136

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.