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Created by the Genie — AI-generated, review before relying on it
A garlicky adobo and oregano paste is rubbed deep into a pork shoulder before a long slow roast, finishing with crackling-crisp skin and fork-tender meat.
Step 1
In a bowl, mash together the garlic, dried oregano, olive oil, lime juice, adobo seasoning, and salt to form a paste.
Step 2
Using a sharp knife, cut deep slits all over the pork shoulder, especially near the bone.
Step 3
Rub the paste all over the pork, pressing it into the slits, then cover and refrigerate for at least 4 hours, ideally overnight.
Step 4
Preheat the oven to 325°F.
Step 5
Place the pork shoulder, fat-side up, on a rack in a roasting pan and roast, uncovered, for 4 to 4 1/2 hours, until the internal temperature reaches 195°F to 200°F and the meat is fork-tender.
Step 6
Increase the oven temperature to 450°F and roast for a final 15 to 20 minutes, until the skin is deeply crackled and golden.
Step 7
Let the pork rest for 20 minutes before slicing or shredding.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
