Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ea . 4 ½- pound (2.5 kg ) pork shoulder
- 1 ½ tbsp kosher salt
- 12 medium garlic cloves, peeled
- 1 tbsp pepper
- 2 tbsp whole dry oregano
- 2 tbsp fresh thyme
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
Directions
Wash the pork shoulder.
Skin side down, use a sharp knife to make incisions in different places of the pork shoulder.
Grind together the garlic, pepper, oregano, and salt
When done grinding, mix in oil and vinegar.
Fill the incisions of the pork with the ground mixture. Whatever is left over rub on the outside of the pork.
Put away in the refrigerator for 3 days. If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time.
Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven.
Preheat the oven at 350ºF (180°C) for at least 10 minutes before you begin cooking the pork shoulder.
Cook the pork for 3½ hours.
Raise the temperature to 375°F (195°C) and cook for 15–30 minutes until the skin is toasted and browned.