• 2 lbs pork roast
  • 1 teaspoon dried oregano
  • 1 teaspoon greek adobo seasoning
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons vinegar
  • 1 tablespoon soy sauce
  • 2 garlic cloves
  • 1/2 medium onion
  • salt
  • 1 – Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
  • 2 – Coat pork roast with the marinade.
  • 3 – Slice the garlic and onion and spread over top of meat.
  • 4 – Cover and refrigerate for at least 2 hours, turning and coating several times.
  • 5 – Place all in roasting pan or dish.
  • 6 – Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
  • 7 – After removing from oven, allow to cool to touch.
  • 8 – Remove meat from bone, discarding any fat and/or grissle.
  • 9 – Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
  • 10 – Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
  • 11 – Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.