Holiday Baked Pork Shoulder - TRINIDAD, ROASTED PORK

Baked pork around the holidays is a must. This pork is seasoned with a flavorful blend of dried and fresh oregano, adobo, black pepper, a generous amount of minced garlic, green seasoning, onion and hot pepper. After days of marinating it is roasted low and slow. The result is succulent pork which is sliced to perfection. While pork in Trinidad is not cooked as long as pernil and shredded at the end of cooking, this recipe has a the base flavors that will go that extra mile if you wish. Just cook it longer and shred it a apar

5 to 10 pounds 2.3 to 4.5 kg pork shoulder or pork butt

3 tablespoons dried oregano

4 teaspoons salt

1 tablespoon black pepper

1 tablespoon adobo seasoning

Handful of fresh oregano minced

3 large Cuban oregano leaves minced, optional

3 tablespoons minced garlic

2 tbs green seasoning

Hot pepper to taste

Half onion peeled

3 tablespoons oil

3 tablespoons vinegar

Note: Ingredients may have been altered from the original.

Directions at cookingwithria.com

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