1   4-5 lb. Boston butt roast, cut into large chunks
32 oz mojo marinade
2 Tb olive oil
2 yellow onions, sliced thin
1 garlic bulb, peeled and chopped just into large chunks
10-20 small, light potatoes, rinsed
Kosher salt and pepper to taste
1 Tb dried oregano
5 sprigs fresh oregano (or use 2-3 Tb dried oregano extra)
1 tsp black peppercorns (optional)
2-4 cups water, as needed

Preheat oven to 400.

In a large skillet, heat olive oil over medium-low heat. Season pork chunks with salt and pepper. Brown in skillet in 5-6 piece portions. Add to large, deep roasting pan.

Slice both onions and separate rings into roasting pan over pork. Peel garlic and smash with flat side of knife. Chop into large chunks or add broken, smashed pieces over onions and pork. Rinse potatoes and add whole over all. Add mojo marinade over all ingredients in pan. Add water to just partially cover. Roast 2-3 hours, stirring occasionally. Add additional salt and peppercorns.

Remove from heat and let rest 10 minutes.

Serve with salad or your choice of side.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet