Ingredients
12
12 servings
- •9 cloves garlic
- •1.5 tablespoons olive oil
- •1.5 teaspoons salt
- •1 teaspoon oregano
- •0.5 teaspoon ground black pepper
- •1 (7 pound) skin-on, bone-in pork shoulder (picnic) roast
- •1 (1.5 liter) bottle red table wine
Instructions
- Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
- Make 12 deep incisions a few inches apart in roast using a sharp knife. Pack seasoned garlic paste evenly into incisions and over roast.
- Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator for 24 hours.
- Discard red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
- Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
- Remove from the oven and let rest before carving, 20 to 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 463
- Carbohydrate: 4g
- Fat: 27g
- Fiber: 0g
- Protein: 27g
- Sugar: 1g
Related Recipes
Pernil (Slow-Roasted Pork)
Slow Cooker Pernil Pork
Slow Cooker Pernil Pork
Peri Peri Chicken Feast
Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
Chicken Livers Peri Peri
Chicken with 40 Cloves of Garlic
Roasted Garlic And Herb Pork Roast
Spiced Persimmon Butter
Peri Peri Chicken Livers
Mexican-Inspired Roasted Pork Shoulder
