Name: Wine and Garlic Pork (Portuguese Vina Dosh)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1.5 cups red wine vinegar; 0.75 cup red wine; 7 cloves garlic, crushed; 2 tablespoons ground black pepper; 2 teaspoons salt; 8 whole cloves, or to taste; 3 bay leaves; 0.5 teaspoon dried thyme; 1 (3 pound) boneless pork shoulder, cut into 1-inch cubes; 2 tablespoons vegetable oil

Ingredients

Instructions

Step 1

Whisk red wine vinegar, red wine, garlic, black pepper, salt, cloves, bay leaves, and thyme together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
Step 2

Preheat the oven to 350 degrees F (175 degrees C).
Step 3

Remove pork from marinade and shake off excess, Reserve 1/2 cup marinade; discard remaining marinade. Put pork and reserved 1/2 cup marinade in a baking dish.
Step 4

Bake in the preheated oven until pork is completely warmed, about 20 minutes. Drain as much liquid from pork as possible.
Step 5

Heat vegetable oil in a large skillet over medium-low heat. Add pork to the skillet in batches; cook and stir until completely browned and no longer pink in centers, 10 to 15 minutes. Repeat with remaining pork.

Enjoy your meal!