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  • 420minutes
  • 421calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs pork roast

  2. 1 teaspoon dried oregano

  3. 1 teaspoon greek adobo seasoning

  4. 1/4 cup water

  5. 1/4 cup extra virgin olive oil

  6. 2 tablespoons lemon juice

  7. 2 tablespoons vinegar

  8. 1 tablespoon soy sauce

  9. 2 garlic cloves

  10. 1/2 medium onion

  11. salt

Instructions Jump to Ingredients ↑

  1. - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.

  2. - Coat pork roast with the marinade.

  3. - Slice the garlic and onion and spread over top of meat.

  4. - Cover and refrigerate for at least 2 hours, turning and coating several times.

  5. - Place all in roasting pan or dish.

  6. - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.

  7. - After removing from oven, allow to cool to touch.

  8. - Remove meat from bone, discarding any fat and/or grissle.

  9. - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.

  10. - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.

  11. - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.

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