Food By Maria

0 Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together, set aside.
1 Slice the pork shoulder into ½ inch thick slices. Then, place the slices between a folded piece of cling wrap and using a meat tenderizer or rolling pin to flatten into ¼ inch pieces.
2 Marinate the meat: add the tenderized meat into the marinade, toss to combine well and put in the fridge to marinate for an least one hour.
3 Once the meat has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.
4 Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the pieces of pork onto the skewer, making sure to rotate each piece a bit as you go and the pieces are layered tightly together.
5 Bake for 15 minutes at 400F and then lower the temperature to 375F for the remainder of the cooking time. Bake for 1 - 1 hour 45 minutes or until the internal temperature of the meat reaches 145-150, basting every half hour or so. Let cool for 10-15 minutes before slicing/carving off slices of the pork.
6 Make the pork crispy: After carving the pork, set a large frying pan on medium-high heat. When hot, work in 2-3 batches, cooking the pork for about 5 minutes until crispy. Set aside each batch. 
7 Once all the meat has been crisped up, season with salt, juice of half a lemon and big pinches of dried oregano before serving.