DASH. OF. THIS. AND. THAT

 FALL OFF THE BONE CRUSTY PICNIC PORK

 

Do not let the 11 1/2 to 12 hours of baking time stop you from making this easy recipe. Oh the results are so worth the wait. Pockets of pork fat are filled with lots of tang and spice and infuse into the meat for hours and hours. The aroma is amazing, the presentation is amazing and the taste is amazing. Go for it!!!

 

Ingredients:

one 8-9 pound picnic pork

12 cloves of garlic

3/4 cup of oregano

3/4 cup of olive oil

1/3 cup of red wine

1/3 cup of red wine vinegar

2 tablespoons of adobo

2 tablespoons of kosher or sea salt

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1.  Except for the pork, combine all ingredients in a blender and process to a paste like consistency. Store in a sealed             glass container and refrigerate for 24 hours or more.

2.  Place picnic pork in a large roasting pan, fat side up. Use a new razor and score the fat about 1/2 “ deep, vertically           and horizontally creating a one inch square or diamond pattern. Stuff the scored fat and the entire surface with the           refrigerated adobo paste.

3.  Pour water into the bottom of the pan until it reaches approximately one inch. Do not let the water evaporate                      completely. Check the pan from time to time and maintain at least 1/2 inch of water at the bottom. Cover with foil and      place in a 200º oven for 6 hours. Increase the oven temperature by 35º every hour, until you reach 375º keep covered       and bake for an hour more.

4.  Uncover the pork and continue to bake at 375º for 45 minutes or until a golden brown crust is formed and the meat          falls off the bone.

 

This is a handy schedule (adjust start time to your choice):

6am- Bake at 200º

12pm-Bake at 235º

1pm- Bake at 270º

2pm-Bake at 305º

3pm-Bake at 340º

4pm- Bake at 375º

5pm-uncover the pork and continue to bake until done.