Puerto Rican Roasted Pork

I made this for my football party.  Its so easy and can be made the day before and heated in the crock pot.

10-12 cloves garlic, minced
1 t fresh ground black pepper
1/2 C fresh oregano
1 T crushed thyme
1/4 C olive oil
8-9 lb pork shoulder
2 T coarse kosher salt
1 C orange juice
1 lime, juiced

Crush garlic, pepper oregano and thyme with a mortar or food processor.  Slowly add olive oil, mashing into a paste.  Score pork with a knife 1/2 inch deep and 1 inch apart. Rub 1 T salt over outside of pork. Coat with garlic paste.  Place in plastic bag, gallon ziploc is best if it fits.  Add OJ and lime juice.  Squeeze out all air and seal.

Marinate overnight in refrigerator, turning several times, when possible.  Remove from refrigerator 1-3 hours before roasting.  Place in roasting pan and cover with foil.  Roast for 1 hour at 375.  Turn oven down to 275 and roast for another 3 hours. Remove from oven.  Pull pork by using fork to scrape pork apart.  Discard extra fat and skin.  Transfer to crock pot with about 1 C of the drippings.  Keep warm at lowest setting. Serve with rice and beans and tortillas with lettuce, Roasted Red Pepper Corn Salsa (below) and grated cheese.

Roasted Red Pepper Corn Salsa
1 red pepper 
1 1/2 C frozen corn
1 jalapeno pepper (finely diced)
1/2 green pepper (finely diced)1/4 cup sweet onion (finely diced)
1 handlful cilantro (chopped)
1 lime (juice)
1/4 teaspoon cumin
1/4 teaspoon hot smoked paprika (optional)
salt and pepper to taste


Roast red pepper in 425 oven, skin up until black.  Place in Ziplock bag and cool for about 15 minutes.  Remove skins and dice.  Add to remaining ingredients and chill until flavors mingle.