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Ingredients
US|METRIC
9 SERVINGS
- 8 lb. pork shoulder (picnic, skin removed)
- 16 cloves garlic (peeled)
- 1 1/2 Tbsp. kosher salt
- 1/2 Tbsp. ground black pepper
- 1 Tbsp. dried oregano
- 1/4 cup olive oil
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol270mg90% |
| Sodium1500mg63% |
| Potassium1400mg40% |
| Protein81g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A0% |
| Vitamin C10% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Yummly User 4 years ago
very nice, I loved it
Yummly User 4 years ago
Best way to do pork picnic roast I’ve ever tried
Yummly User 5 years ago
Absolutely delicious! Can’t wait for leftovers
Yummly User 5 years ago
The best roast pork ever!!!
Yummly User 6 years ago
best pulled pork, thank you
Yummly User 8 years ago
Served with fried plantains and rice. Nice combination of flavors that helped to expound the garlic flavor. Marinated for 12 hours, might consider a little longer for more dramatic flavor. Only thing missing was the "crispy" skin, however, the leftovers make up for it. Kids grandma used to make this in the oven, and it reminded them of her Pernil. Definitely worth shopping for an inexpensive roast to try first before buying when you want to serve.
Thoughts on how to cook during warm months, smoker, Dutch oven, indirect heat? Could serve with grilled plantains or pineapple.