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Pork Pot Roast (Pernil Al Caldero Al Estilo)
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- #88351
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 pounds pork shoulder or butt
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dried oregano
4 cloves garlic, peeled
1/3 cup corn oil
2 cups water or chicken stock, more as needed
directions
Remove any excess fat and skin from the meat. Make small cuts all over. Wash dry.
In a mortar, combine the salt, pepper, oregano, garlic, and oil. Crush all of the ingredients to make a paste. Rub the meat with this mixture. Place it in a bowl and cover it with plastic wrap. Refrigerate for 2 hours.
In a large pot, brown the meat over high heat. Lower the heat and add the water or stock. Cook, covered, over medium low heat for 3 hours. Add more liquid if necessary.
The pot roast is done when the meat shreds easily. To serve, cut the meat off the bone.
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pigger
nutrition data
Nutritional data has not been calculated yet.
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