- 10 lbs Pork Shoulder, Bone-In
- 15 Large Garlic Cloves, Minced
- 1/4 Cup Fresh Oregano
- 1/2 tsp Black Pepper
- 2 Tbsp Kosher Salt
- 1/4 Cup White Vinegar
- 1/4 Cup Olive Oil
Put garlic, oregano and black pepper in a mortar and pestle or food chopper. Crush spice mixture until fine. Add salt, olive oil and vinegar. Cut slits into pork shoulder. Put some of the spice mixture into the slits. Rub the rest of the mixture all over the pork. Marinate for at least 8 hours in the refrigerator. Place pork shoulder, skin side up, in slow cooker and set to low for 10 hours or put in 325°F preheated oven for 8 hours, then 375°F for another hour until skin is crispy. Serve with dinner rolls, steamed or boiled yucca, tostones and yellow rice.