Daisy Martinez Puerto Rican Roast Pork
"A good rule of thumb for roasting pork is to cook the roast half an hour for every pound...."
INGREDIENTS
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One 4½-pound skin-on pork shoulder roast
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Wet Rub (Yields about ½ cup):
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12 cloves garlic, peeled
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1½ Tbsp fine sea or kosher salt (see Notes)
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1 Tbsp black peppercorns
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2 Tbsp dried oregano
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2 Tbsp olive oil
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2 Tbsp white wine vinegar
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