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Ingredients
8 lbs picnic pork shoulder
12 minced garlic cloves
1 1/2 teaspoons dried oregano
3 Tb mixed Italian Seasoning
1/2 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons white vinegar
8 teaspoons salt ( or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)
Directions
Wash the pork shoulder.
With a sharp knife, make 1 inch deep cuts into the pork.
With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours or 275 degrees for 8-9 hours.
Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
Pork should be well-done and tender.
Notes: I put it all in the food processor with fresh rosemary, salt, pepper, EVOO, vinegar….cool on a cutting board. Pour drippings and remove fat. Pour juice over shredded meat. Serve on a roll with sautéed broccoli rabe (Garlic and EVOO) and shards of sharp provolone.
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