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Wine and Garlic Pork (Portuguese Vina Dosh)
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Ingredients
1.5 cups
red wine vinegar
3/4 cup
red wine
7 cloves
garlic, crushed
3
bay leaves
8 whole
cloves
2 tablespoons
ground black pepper
2 teaspoons
salt
1/2 teaspoon
dried thyme
1 (3 pound)
boneless pork shoulder
2 tablespoons
vegetable oil
Instructions
STEP 1
Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme in a bowl; pour into a resealable bag. Add pork, coat with marinade, squeeze out air, and seal. Marinate in refrigerator for 2-4 days, turning occasionally.
STEP 2
Preheat oven to 350°F.
STEP 3
Drain pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
STEP 4
Bake in preheated oven until pork is completely warmed, about 20 minutes. Drain excess liquid from pork.
STEP 5
Heat vegetable oil in a large skillet over medium-low heat. Add pork in batches to prevent crowding; cook until completely browned, about 10-15 minutes.
Nutrition Facts
(per serving)
Calories:
291 calories
Servings:
8 servings
Carbohydrates:
6 g
Fat:
20 g
Fiber:
1 g
Protein:
18 g
Sugar:
0 g
Meal Effort
Preparation:
10 minutes
Cook:
30 minutes
Total:
40 minutes