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10 Serves
87 Mins
Using a sharp knife, score the skin of the pork shoulder in a crosshatch pattern to allow the marinade to penetrate.
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EthiopianVitamin K
30 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
30 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
66 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
93 mg / 420 mgPhosphorus
734 mg / 1,250 mgPotassium
1259 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
189 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a mixing bowl, combine the garlic, salt, black pepper, and oil to create a flavorful rub.
Massage the seasoning mixture thoroughly into the pork shoulder, ensuring it gets into the cuts.
Place the pork in a roasting pan and cook in the oven until the meat is tender and the skin is crispy.
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