Portuguese Marinated Pork (Torresmos de Vinha d'Alhos

• Gluten free

• Meat

  • 2 1/2 lbs Pork shoulder

• Produce

  • 5 cloves Garlic

• Condiments

  • 1/3 cup Lime juice, fresh-squeezed
  • 1 tbsp Pimento paste, red sweet
  • 1 tbsp Piri pier hot sauce

• Baking & Spices

  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Beer, Wine & Liquor

  • 1 cup White wine

Found on photosandfood.ca

Description

Ingredients

• 2½ lbs pork shoulder (pork butt)
• 5 cloves garlic minced
• 1 tbs red pimento paste (sweet)
• ⅓ cup fresh squeezed lime juice
• 1 cup white wine
• 1 tbs piri pier hot sauce
• 1½ tsp salt
• 2 tbs canola oil (or vegetable oil)

Directions

• In a medium bowl, add the garlic, pimento paste, lime juice, white wine, salt and hot sauce.
• Mix the wine mixture well to dissolve the salt.
• Cut the pork into large cubes.
• Place the pork pieces in a large freezer bag (with seal) and pour the garlic and wine mixture over the meat.
• Remove most of the air from the bag and seal.
• With the bag sealed, move the meat and marinade around until all the meat is well coated.
• Place the bag in the fridge overnight.
• Place a large deep frying pan on the stove and heat to medium high.
• Pour the meat and marinade into the hot pan.
• Distribute the meat evenly in the pan.
• The marinade will reach a slow simmer. Let the meat (turn pieces occasionally) cook uncovered until the garlic and wine mixture has reduced substantially. This will take about 30 minutes.
• Once theres only a little bit of marinade at the bottom, add the oil.
• Fry the pieces of meat in the oil and remaining marinade until the edges look seared but not burnt.
• Transfer the pieces of pork to a serving dish.
• Scrape the browned bits of meat and flavoured oil and add over the pork.