Things You'll Need:
- 5 lb. pork shoulder roast
- Seven garlic cloves
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground oregano
- 1 1/2 tbsp. olive oil
- 1 1/2 tsp. salt
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Step 1
Make cueritos by washing the pork shoulder roast in cold water and then dry it with a clean cloth or paper towel. Crush the garlic cloves using a garlic press, and then add the olive oil, garlic, salt, pepper, oregano and other seasonings. Stir the ingredients together and then rub about half of the total amount all over the pork roast.
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Step 2
Use a sharp knife to cut the fat away from the roast, starting from the thinner side and moving toward the thicker layer of fat. Don't cut the fat completely off the roast, allowing it to flap over the side.
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Step 3
Apply the remaining half of the seasoning mix to the area between the flap of fat and the roast. Replace the flap of fat back over the pork shoulder roast.
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Step 4
Cuts slits into the meat and fat flap so that the seasoning will penetrate deeply into the meat. Sprinkle additional salt onto the top of the fat flap before placing the roast in the refrigerator to marinate.
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Step 5
Place the meat in a shallow pan and cover with aluminum foil or cellophane wrap. Place the roast in your refrigerator for at least 24 hours to allow the seasoning to penetrate.
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Step 6
Remove the meat from the refrigerator to make your cueritos. Allow the meat to sit at room temperature for at least an hour before placing it in the oven. Remove the plastic wrap or foil as well.
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Step 7
Preheat your oven to 400 degrees F. Allow the pork shoulder roast to cook for at least an hour, then reduce the heat to 300 degrees F and cook for an additional 4 hours.
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Step 8
Take the roast out of the oven and see if the cueritos, or fat flap, is crispy to the touch. If it isn't, cook for an additional 15 minutes at 400 degrees F.
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Step 9
Remove the roast from the oven and allow the meat to cool for at least 20 minutes. Slice the fat flap off the top of the roast and cut into strips.
