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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Garlic Pork Shoulder Recipe

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This recipe for Garlic Pork Shoulder is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole garlic separated into cloves and peeled
1 Tbsp kosher salt
2 cups loosely packed fresh oregano or marjoram leaves
1/4 cup olive oil
2 Tbsp white wine vinegar
1 4- 41/2 bone in pork shoulder
Directions:
Directions:
1. Place garlic salt and oregano/ marjoram in a food processor bowl . Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place pork in a large roasting pan fat side up and score top with a sharp knife. Rub garlic mixture over meat refrigerate at least 3 hours or overnight.
2. Preheat oven to 350 º
Place pork in oven and roast about 3 hours until internal temperature reaches 165 degrees. Let pork cool slightly and then cut into large chunks
Number Of Servings:
Number Of Servings:
12

 

 

 

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