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Ingredients
US|METRIC
4 SERVINGS
- 1 head garlic (about 12 cloves, peeled)
- 1 onion (large, coarsely chopped)
- 1/4 cup cider vinegar
- 2 Tbsp. olive oil
- 2 tsp. McCormick Paprika (Smoked)
- 2 tsp. McCormick Cumin (Ground)
- 2 tsp. McCormick Oregano Leaves
- 2 tsp. salt
- 1 tsp. McCormick Black Pepper (Ground)
- 8 lb. bone-in pork shoulder roast
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Directions
- Place garlic, onion, vinegar, oil and seasonings in blender container. Cover. Blend on high speed until smooth. Place pork in large roasting pan. Using a sharp knife, make deep slits all over pork. Rub seasoning mixture all over pork, pressing into slits. Arrange pork roast, skin side up, in pan. Cover pan with foil.
- Refrigerate 8 hours or overnight for extra flavor. After refrigerating, pour 1/2 cup water into pan. Cover pan with foil.
- Preheat oven to 350°F. Roast pork 4 hours or until very tender, removing foil halfway through cook time.
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