EPI'S PORK POT ROAST
(PERNIL AL CALDERO AL ESTILO DE EPI)

1 (4-pound) pork shoulder or butt
1/3 cup corn oil
4 large garlic cloves, peeled
2 tablespoons dried oregano
1 tablespoon salt
1 tablespoon black pepper
2 to 3 cups water or chicken stock

Remove any excess fat and skin from the meat. Make small cuts all over. Wash dry.

In a mortar, combine the oil, garlic, oregano, salt, and pepper. Crush all of the ingredients to make a paste. Rub the meat with this mixture. Place it in a bowl and cover it with plastic wrap. Refrigerate for 2 hours.

In a large pot, brown the meat over high heat. Lower the heat and add the water or stock. Cook, covered, over medium low heat for 3 hours. Add more liquid if necessary. The pot roast is done when the meat shreds easily.

To serve, cut the meat off the bone.

Servings: 6