Vinha D’alhos

red wine

🥗Healthier: red wine vinegar

💰Cheaper: white wine

Red wine vinegar adds acidity without the alcohol.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a leaner option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a similar aromatic quality.

Cut the pork shoulder into large cubes and place in a bowl.

In a separate bowl, combine red wine, vinegar, garlic, bay leaves, black pepper, and salt.

Pour the marinade over the pork, ensuring all pieces are coated.

Cover the bowl and refrigerate for at least 24 hours, preferably 48 hours.

Remove pork from the marinade and pat dry with paper towels.

Heat olive oil in a large pot over medium heat until shimmering.

Add the pork cubes and brown on all sides, about 5-7 minutes.

Remove the pork and set aside, leaving the oil in the pot.

In the same pot, add chopped onions and sauté until translucent, about 4-5 minutes.

Return the pork to the pot and add the marinade, including garlic and bay leaves.

Add water to cover the pork and bring to a simmer.

Reduce heat to low, cover, and cook for 1.5 to 2 hours until the pork is tender.

Stir occasionally and add more water if necessary to prevent drying out.

Once cooked, remove the bay leaves and adjust seasoning with salt and black pepper.

Serve hot, garnished with chopped parsley and citrus slices.

Cooking Techniques

Spice Level:

Allergens