Portuguese Style Garlic Roasted Pork Recipes

Steps:

• Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
• Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
• Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Steps:

• Preheat oven to 375°F.
• Place the peppers and salt into a food processor and mince.
• Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
• Add the pork pieces to the marinade, making sure the pork is coated well.
• Cover with plastic wrap and place in the refrigerator for 24 hours.
• After 24 hours remove pork, and discard the marinade.
• Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
• Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist).
• Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
• I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.

Steps:

• Cut the pork into 2 inch cubes and separate the ribs, then place in a large container with a lid. Combine all of the remaining ingredients (except the lard) and pour over the pork, turning to coat.
• Let the meat marinade for between 24 & 48 hours in the refrigerator, turning several times.
• When ready to cook, remove the meat from the fridge at least 30 minutes before using.
• Preheat the oven to 350°F Melt the lard in the roasting pan.
• Remove the pork from the marinade and discard the marinade.
• Add the pork and red peppers to the melted lard and cook covered until the pork is cooked, turning occasionally.

Steps:

• Using a sharp knife, score the fat on the top of the roast in a crosshatch pattern, cutting just into the meat layer so the marinade can penetrate it. Place the roast in a baking pan and season on all sides with 2 teaspoons salt and 1 teaspoon pepper. Pat the garlic all over the roast, then coat on all sides with the pimenta moida, rubbing the seasonings into the slits on the top of the roast. Sprinkle the cilantro all over the roast, then drizzle with 1/2 cup of the oil, and rub all the seasonings to evenly distribute. Cover with plastic wrap, and refrigerate overnight.
• Allow the roast to come to room temperature, 1 1/2 to 2 hours. Preheat the oven to 425 degrees F. Transfer the roast to a baking pan large enough to hold it and the potatoes in one layer. Drizzle some of the marinade juices over the top of the roast. Place the potatoes in the first pan and toss with the remaining marinade. Add the potatoes and marinade to the roast, arranging the potatoes around it; sprinkle the potatoes with the remaining 1/4 teaspoon salt and pinch of pepper, and drizzle with the remaining 2 tablespoons oil. Roast the pork until lightly golden and the slits on top of the roast have opened up, 25 to 30 minutes.
• Reduce the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the center of the roast registers 140 degrees F, 35 to 40 minutes longer. Remove from the oven and set aside to rest at least 15 minutes before serving. (If the potatoes are not yet golden around the edges and cooked through, transfer the roast to a plate, then return the potatoes to the oven and roast for 10 to 15 minutes longer while the meat rests.) Carve the roast into thin slices and serve with the potatoes, drizzling any pan drippings over the pork.

Steps:

• 1. Combine the chiles, garlic, kosher salt, and paprika in a food processor and pulse until a paste is formed. Transfer the chile mixture to a large nonreactive bowl and add the wine, tomato paste and olive oil. Stir well to blend.
• 2. Make deep slits all over the pork butt to allow the marinade to penetrate the meat. Add the pork to the bowl and turn to coat with the marinade. Cover with plastic wrap and refrigerate overnight, turning occasionally.
• 3. Preheat the oven to 350 degrees and bring the meat to room temperature.
• 4. Remove the meat from the marinade and transfer to a roasting pan. Add the chicken stock to the roasting pan to about 1 inch up the sides of the pan.
• 5. Bake for 1 1/2 hours, turning occasionally, or until browned on all sides. Continue to add water to the roasting pan periodically as needed during the entire roasting time to keep the juices from burning on the bottom of the pan. Reduce the oven temp to 300 degrees and continue cooking, turning the meat occasionally for about 4 1/2 hours longer or until the meat is fork-tender.
• 6. Set the meat aside to rest for about 15 minutes. Using a spoon, skim as much fat from the surface of the drippings as possible. Using 3 forks, pull the meat into serving size pieces and toss with the pan juices. Season with salt to taste and serve either hot or warm.

Steps:

• Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.