Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Using a food processor, grind the garlic, salt, peppercorns and oregano. Add the olive oil and vinegar and process into a paste.

  • Set the pork roast in a bowl. Using a sharp knife, make about a dozen 1 1/2-inch-long slits all over the roast, cutting as deeply into the meat as you can. Fill each slit with about 1 teaspoon of the garlic paste. Rub any leftover paste all over the roast. Cover and refrigerate for 1 to 3 days.

  • Preheat the oven to 450 degrees . Set the roast, skin side up, on a rack in a roasting pan and roast for 1 hour. Lower the oven temperature to 400 degrees ; and roast until the skin is golden brown and crackly and the meat registers 160 degrees on an instant-read thermometer, about 1 1/2 hours; let rest for at least 15 minutes before carving.

  • To serve, remove the crispy skin (it will pull right off in nice, big slabs), cut into pieces and pile in the center of a platter. Carve the meat parallel to the bone and place the slices around the pieces of skin.