Carne Vinha d' Alhos | Pork Marinated in Garlic and Wine

pork shoulder

🥗Healthier: chicken

💰Cheaper: pork loin

Chicken is leaner, while pork loin is more affordable.

white wine

🥗Healthier: low-sodium chicken broth

💰Cheaper: apple cider vinegar

Broth adds flavor without alcohol, while vinegar is cost-effective.

Peel and chop 10 garlic cloves.

Destem and roughly chop fresh oregano and thyme.

Combine 1 cup of red or white wine, 1 cup of red or white vinegar, 6 bay leaves, chopped oregano, chopped thyme, 10 chopped garlic cloves, 1 teaspoon red chili flakes, and 2 teaspoons black pepper in a bowl.

Add 1/4 cup of olive oil to the marinade mixture.

Place 2 pounds of pork shoulder in a dish and pour the marinade over it, ensuring it covers the pork.

Cover the dish with saran wrap and marinate in the refrigerator for 3 to 7 days, stirring twice a day.

After 3 days, remove the pork from the marinade and reserve some of the marinade for later use.

In a pan, add a little of the marinade and cook the pork over medium heat, allowing it to braise.

Once the marinade evaporates, add more olive oil to the pan and brown the pork for color.

Cook the pork for about 15 minutes, stirring occasionally.

Reserve some of the sauce for dipping bread or serving with potatoes.

After 15 minutes, let the pork cook for another 10 minutes.

Remove some of the liquid and add olive oil to fry the pork for additional browning and crispiness.

Serve the pork with Portuguese bread and the reserved sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens