Pernil al Caldero (Pork Pot Roast)

Servings 6

1 4-pound pork shoulder or butt
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dried oregano
4 large garlic cloves, peeled
1/3 cup corn oil
2 to 3 cups water or chicken stock   

1 Remove any excess fat and skin from the meat. Make small cuts all over. Wash dry.
In a mortar, combine the salt, pepper, oregano, garlic, and oil. Crush all of the
ingredients to make a paste. Rub the meat with this mixture. Place it in a bowl and
cover it with plastic wrap. Refrigerate for 2 hours.
2 In a large pot, brown the meat over high heat. Lower the heat and add the water or
stock. Cook, covered, over medium low heat for 3 hours. Add more liquid if necessary.
The pot roast is done when the meat shreds easily. To serve, cut the meat off the
Puerto Rican Recipes
Pernil al Caldero (Pork Pot Roast)
Puerto Rican