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Torresmos-Portuguese Garlic Roasted Pork

12 lb fresh jalapeno (4-5 are plenty for us)
1 tablespoon salt
14 cup paprika (sweet or hot, I use sweet)
12 cup white wine
14 cup red wine
10 garlic cloves, chopped
4 lbs boneless pork butt, cut into 8 pieces (I use thick cut boneless pork loin chops and reduce cooking time)
14 cup oil (for roasting, about 1/4 cup)
salt & pepper, to taste


Preheat oven to 375F. 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.

Source: www.food.com