Pablo's Mom's Roast Pork

One of my very best friends is a great operatic tenor named Pablo Veguilla.  Right now he is singing with the Paris opera, and is really loving France.  He is of Puerto Rican descent, and comes from a very rich culinary heritage.  Pablo's Mom is one of the sweetest human beings walking the planet right now, and I wish that everyone on the face of the earth could meet her and taste her cooking at least once in their lives.  They would be the better for it.  Pablo was my roommate for many years in Philadelphia, best man in my wedding, and we went to Florida State together.  His Mom would make occasional appearances in our home and always make her roast pork.  It was a must, and I'm sorry to say that no matter how many times I've made it, I never have quite gotten it right.  It never tastes the same.  I have a feeling that there is some kind of magic weed she sneaks in with the oregano.  Or perhaps, and it probably is this, it's just the love.  It always tastes better when someone you love, and someone who loves you makes it.  So, in honor of Mrs. Veguilla, here is this recipe.  

1 5 Lb pork picnic roast or Boston Butt

1/8 cup Dried Mexican Oregano

1 whole pod of garlic crushed and finely minced

5 Tbsp Spanish Olive Oil

several turns of black pepper

1 tsp kosher salt

2 sweet Spanish yellow onions sliced

1 cup chicken stock

In a small bowl combine the oregano, salt, pepper, garlic and olive oil.  Make a paste out of it.  Take your roast, and with a parring knife, stab several holes into the roast all over.  Using your finger, push the paste into the holes all over the roast.  Probably about 25 puncture wounds will do.  Put the roast, onions, and chicken stock into a large dutch oven.  Place in a 325 degree oven and cook for 3 hours or until the meat reaches an interior temperature of 165 degrees.  When Roast is done, remove it from the oven.  It should fall apart.  Serve with yellow rice, or on hoagie rolls dipped in the juice.  Enjoy!