Puerto Rican-Style Roast Pork Shoulder

• 4 garlic cloves, minced
• 1 medium onion, quartered
• 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
• 1 tablespoon salt
• 2 teaspoons fresh ground black pepper
• 2 tablespoons peanut oil
• 2 tablespoons wine vinegar or 2 tablespoons cider vinegar
• 4 -7 lbs pork shoulder, trimmed of excess fat but not all fat

1. Mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). Blend in the vinegar.
2. Rub the mixture well onto the pork, getting into every nook and cranny.
3. Place the meat on a rack and let sit, uncovered, for 1-24 hours. Refrigerate if it is hot or the meat will be set out for longer than 2 hours.
4. Preheat the oven to 350u0b0F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150u0b0F-160u0b0F Do not allow to go higher than 160u0b0F
5. Let the meat rest for 10-15 minutes before cutting. The meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.

garlic, onion, oregano, salt, fresh ground black pepper, peanut oil, wine vinegar, pork shoulder

Taken from www.food.com/recipe/puerto-rican-style-roast-pork-shoulder-373778 (may not work)