"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Pork Shoulder Recipe

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This recipe for Roasted Pork Shoulder, by , is from Breaking Bread, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Escobales

Category:
Category:

Ingredients:  
Ingredients:  
8 garlic cloves
8 black peppercorns
2 tsp, dried oregano
2 tbsp. corn oil
2 tbsp. cider vinegar
2 tbsp. salt
1 5 1/2- to 6 pound pork shoulder

Directions:
Directions:
Combine the first six ingredients in a mortar and crush (or grind). Rub the meat well with the seasoning. Let the meat rest for at least 3 hours in the refrigerator, or overnight if possible.

Preheat the oven to 350 degrees. Bake the pork shoulder in a roasting pan for 3-3 1/2 hours, or until the skin is very crispy, turning it every hour.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Roast pig is the traditional meat served in Puerto Rico at Christmastime. The roasted pork shoulder is used in its place. The crispy skin (chicharron) is a delicacy.

 

 

 

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