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Ingredients
- 10 lb. pork roast
- 10 whole garlic cloves, smashed
- salt to taste
- 3/4 c. oregano (1/2 of small bottle)
- 8 sour oranges
Method
- Cut deep slices on the top of pork; put salt, garlic and oregano in the slices.
- Pour the juice from the sour oranges all over and refrigerate for at least 24 hours.
- Place pork in pan with all the juices; cover with foil and cook on 300° for 1 hour, then remove foil.
- Continue to cook until roast is tender.