Paleta de Cerdo

Step 1

Using a mortar and pestle, add the garlic and mash.

Step 2

Once the garlic is fully mashed, add the oregano and pepper and mash again.

Step 3

Add the oil and mix the ingredients together. Set aside until ready to use.

Step 4

Rinse the pork butt under cool water and set on a cutting board.

Step 5

Using a sharp knife, cut large slits all over and around the pork. Each slit should be about an inch and a half deep.

Step 6

Rub the garlic, oregano rub all over the pork as well as into the cuts.

Step 7

Sprinkle adobo all over the pork to season.

Step 8

Place the pork in a large casserole, cover and refrigerate. Marinate the pork for 3-5 hours or overnight.

Step 9

Remove the pork butt and set for 20 minutes on the counter.

Step 10

Preheat the oven to 400° degrees.

Step 11

Add 4 peeled garlic cloves, sliced onion, chicken bouillon and 1½ cups of water to the bottom of a roasting pan. Place roast on top of roasting rack and cook for one hour uncovered.

Step 12

After one hour, remove the roast from the oven and carefully remove the roasting rack allowing the roast to rest on top of the liquid.

Step 13

Surround the roast with the potatoes, corn, onions and carrots. Cook for another hour.Note: Add more water to the pan if needed.

Step 14

Remove roast from the oven and pour the vinegar and lime juice over the top of the roast. Cook for an additional 30-40 minutes or until the internal temperature reaches 160° degrees.

Step 15

Once the roast is fully cooked, remove it from the oven and allow it to rest for 20 minutes before slicing.

Step 16

Slice it into desired thickness, serve with the veggies and pour some of the pan juices over the meat and veggies. Enjoy!