from the kitchen of Chef Wilson
yields between eight to ten 8-oz portions
| Amount | Unit | Ingredients |
| 1 | 5-6 lb | Pork shoulder |
| 2 | Tbsp | Salt |
| 1 | Tbsp | Oregano |
| 1 | Tbsp | Parsley |
| ½ | C | Onion |
| 1 | Tbsp | Paprika |
| 10-12 | Garlic cloves | |
| 2 | tsp | Cumin |
| 1 | tsp | Chili pepper seasoning |
| 2 | tsp | Black pepper |
| 1 | Orange | |
| ¼ | C | Vegetable oil |
- Pulse onion, garlic, oregano, juice of 1 orange and parsley together in a blender or food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty.
- Mix in cumin, chili, and paprika. Set aside.
- Use a knife to poke 8-10 1-inch deep holes into the meat.
- Rub oregano and garlic mixture on the meat and into the holes then Refrigerate for 4 hours or up to 3 days.
- Remove pork from the fridge and let it rest for about 30 minutes.
- Place pork on a wire rack and cover with foil.
- Roast for 4 hours at 325* F or until tender (195-205 degrees).
- Allow to cool for 20 minutes then pull apart/shred pork using tongs and a fork.
 | Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health. No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’ |