An incredibly flavorful, slow roasted pork shoulder. You can use a boneless or bone in roast. The layer of skin (chicharrón) on top of the roast, is cooked until very crispy, and considered a delicacy.
This is even better if you bake it in a 250* oven overnight, so about 8 hours. It becomes extremely tender. But, it's too warm outside this week.
1 pork shoulder roast- (also called a picnic roast)
2Tbl. minced garlic
Dry Adobo Rub
Make several deep slits in the roast.
Grind the garlic, oil, pepper and oregano into a course paste.
Fill the slits with the garlic paste. Coat the roast with the dry adobo.
Wrap and refrigerate overnight or at least a few hours.
Preheat the oven to 350*
Bake until cooked through, and the skin becomes crispy.
I used a 4lb. bone in roast. It took 3-1/2 hours. A larger roast will, of coarse take longer.