Tuesday, November 29, 2011

Roasted Pork Roast

This was really good, a great change up from the usual roast and potatoes!

1 bonesless pork shoulder (about four pounds), skin on
4 garlic cloves, smashed
1 handful fresh oregano
4 tbsp salt
1 tbsp black pepper
3 tbsp vegetable oil
2 tbsp white wine vinegar {I use 1 tbsp white vinegar and 1 tbsp white wine}

What To Do:
Place the pork, fat-side up, in a roasting pan.

Mash the garlic, oregano, salt and pepper into a paste on a cutting board with the flat side of a knife; place the garlic mix in a bowl and stir in the oil and vinegar.
Rub the garlic paste all over the pork, this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the fridge for at least 3 hours or up to overnight.
Allow the meat to sit at room temperature for 30 minutes before cooking/while preheating the oven to 350 degrees. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.

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