spicy azorean garlic-roasted pork
The pork will need to marinate over night, if not longer, so make sure to plan accordingly.
prep time
cook time
1 Hr
method
Roast
yield
6 serving(s)
Ingredients
- 1/2 pound serrano chiles, stemmed and seeded (or jalapeños)
- 10 cloves garlic
- 1/4 cup paprika, sweet mild
- 1 tablespoon kosher salt
- 1/2 cup dry white wine
- 1/2 cup dry red wine
- 4 pounds boneless pork shoulder roast, cut into 8 pieces
- 3 tablespoons vegetable oil
- - salt and pepper, to taste
How To Make spicy azorean garlic-roasted pork
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Step 1Combine the chiles, garlic, paprika, and 1 Tablespoon salt in a food processor and pulse to form a rough paste. Transfer the mixture to a large bowl and stir in the white and red wines until smooth. Add the pork pieces, turning to coat. Cover the bowl with plastic wrap and refrigerate overnight, or for up to 48 hours.
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Step 2Position a rack in the middle of the oven and preheat to 375°F.
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Step 3Coat the bottom of a roasting pan with the oil. Add the pork, with the marinade and season with salt and pepper.
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Step 4Roast, uncovered, turning the pork often, until it is evenly browned and an instant-read thermometer inserted into the middle of a piece of pork registers just under 150°F (about 1 hour).
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Step 5Remove the pan from the oven and let the pork rest for 5 minutes. Thinly slice the pieces of pork against the grain and serve immediately.
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