Puerto Rican Pork Roast

"Absolutely delicious!!! BUT, something was missing...I tried this recipe once before and it was great. But the second time around I addded ONE tablespoon of white vinegar to the garlic-oregano paste ..." See moremixture and that DID IT! The vinegar added an ever so slight tanginess to the meat which blended wonderfully with the garlic and oregano flavors. Try it, your taste buds will thank you!"

"This recipe reminds me of Christmas Eve family gatherings thrown by my parents!! Excellent. I added 1 tablespoon of white vinegar (as per my parents' way of cooking it). I didn't change any of the ..." See moreingredients but I have a great way of cooking it that I adapted from my parents. The pork should be cooked 1/2 hour per pound (10 pounds = 5 hours)--Cook with the fat side down in a covered roasting pan for the first half of the cooking time, then uncover and cook with the fat side up for the second half of the cooking time. It'll turn out moist, very well cooked (which is extremely important when cooking pork!) and the fat side will be nice and crunchy, which, coming from a Puerto Rican family myself is the part that most people covet!! Enjoy everyone, and THANK YOU for an awesome adaptation of a family staple!!!"

"We're garlic lovers, so we loved this pork! I used a 6 1/2 lb. fresh picnic instead of a whole shoulder, and cut the skin off before preparing and cooking. I cut the seasonings in half because of us..." See moreing a smaller cut, and used only about 2 teaspoons of salt because the amount called for sounded like too much. I used dried oregano and it was fine. The timing is not clear in the recipe, but I found I needed to bake my smaller roast about 2 hrs at 425, then I let it sit, covered, out of the oven another hour before slicing. I was afraid it wouldn't brown by cooking it covered, but it did brown somewhat and yet stayed moist. I'm looking forward to the leftovers for sandwiche tomorrow."