Ingredients
Scale
- 1 cut of 8 pounds of pork, can be pork shoulder
- 4 cloves of garlic, chopped
- 2 teaspoons of paprika
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 1 teaspoon of oregano
- 2 tablespoons of parsley
- 1/3 cup olive oil
Instructions
- Prepare the marinade in a small bowl: place the chopped garlic, paprika, salt, pepper, oregano, parsley and olive oil. Stir very well.
- With this marinade and with the help of a brush, spread it all over the pork.
- You can leave it marinating for an hour, or from the night before if you wish.
- Place the pork in a dish that can be baked and cooked at 420°F (220°C) for 30 minutes.
- Then lower the temperature to 350°F (180°C) and continue cooking for 90 more minutes.
- Then carefully pour the same juices obtained from the baking tray over the pork.
- Continue baking at the same temperature for 90 more minutes.
- Ideally, you should use a food thermometer, which will tell you if it is ready inside the pork, it should reach 160°F (71°C).
- After the cooking time is over, let it stand for about 20 minutes before serving.
- Serve the pork with white rice or baked potatoes, as well as with a nice Chilean-style tomato salad.
- Prep Time: 10 mins
- Cook Time: 3 hours