Ingredients:

6 garlic cloves
1 teaspoon of oregano
5 pounds of pork shoulder
? teaspoon of black pepper
1? tablespoons of olive oil
1 teaspoon of salt for every
-pound meat-season the meat 1
-day ahead, refrigerate.
-do not cut off the fat.

Directions:

In a pile crush the garlic well and pour
garlic into a small bowl, mix the pepper,
oregano, olive oil and salt. Mix it all
well, Wash the meat and dry.

Make slits all over the meat and season
meat making sure that seasoning goes in
all of the slits.

Refrigerate the pork shoulder for about
24 hours. You may use the powder garlic
or ground garlic sold in the glass jars.
Place the meat into a deep pan with the
fat side up.

Note: there will be a lot of grease. This
will make a great “cueritos” – tasty and
crunchy pork skin.

Do not turn the meat. Cook in a preheated,
350 degrees F. oven for about 2? hours or
until well cooked.