2Mix all the ingredients for the marinade in a large bowl, and reserve.
3Cut the pork into 1-inch sections.
4Chef’s Tip: Find a pork shoulder or butt with some good fat on it, and when slicing, leave the fat intact. The fat will render during the baking and add flavor to the pork.
5Before adding the pork to the marinade, reserve about 3 tablespoons in a small bowl.
6Add the pork to the bowl, and combine with the marinade.
7Cover and allow it to rest in the refrigerator for 6 hours, or better yet, overnight.
8Chef’s Note: Don’t forget to cover and refrigerate the reserved marinade.
9Chef’s Tip: If you choose, you could use a Ziploc bag for the overnight marinade.
10Chef’s Note: Every hour or so, stop by the fridge and stir the pork or, if using a Ziploc bag… give it a squeeze or two.
11Chef’s Tip: There has been more than one occasion where I have gone to the fridge only to find out that the Ziploc bag had a small leak, and the marinade was dripping all over the place. To solve that problem place the bag into a bowl, or on a nice size dinner plate.
12After marinating the pork, remove from the fridge and separate the pork from the marinade.
13Reserve the marinade for basting.
14Place a rack in the upper position, and preheat the oven to 475f (246c).
15Take a walled baking sheet and line with foil.
16Place a metal rack in the baking sheet.
17Chef’s Note: This will help the pork cook evenly top to bottom.
18Place the pork on the rack, and leave as much space between the pieces as possible.
19Brush with some of the marinade.
20Place the pork in the oven, and allow it to bake for 20 – 25 minutes.
21Chef’s Tip: To prevent the oven from smoking up, put some water in the bottom of the baking sheet to catch the drippings.
22After 20-25 minutes turn the pork over and generously baste with the marinade.
23Continue to bake the pork for an additional 20-25 minutes.
24To finish, turn on the broiler. And allow the pork to crisp.
25Chef’s Note: At this point, stay close to the oven, or you’ll burn the pork.
26Remove when the pork is crisp, but not burned.
27Use the fresh (reserved) marinade to baste the pork, and then allow it to rest for 5-10 minutes.
28Chef’s Note: If you are using a leaner cut of pork; like a tenderloin (which I don’t recommend), then cook as described, but lower the temperature of the oven to 425f (218c).
29Chef’s Note: Slice and serve with some nice white rice or, how about a sandwich.
30Serving Tip: Get a nice crusty loaf of bread, and slice in half. Mix some extra virgin olive oil, and minced garlic together, and brush onto the cut sides of the bread. Place the bread into a boiler to toast. Add the sliced pork.