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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally. | 2. Preheat oven to 350 degrees F (175 degrees C). | 3. Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish. | 4. Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible. | 5. Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine vinegar	1 1/2	cups		68.115	0.968	0.1434	0.0
red wine	3/4	cup		-	-	-	-
garlic	7	cloves	crushed	31.29	6.9426	1.3356	0.105
bay leaf	3			-	-	-	-
clove	8			46.032	11.009	1.003	2.184
black pepper	2	tablespoons	ground	34.638000000000005	8.8251	1.4338	0.4499
salt	2	teaspoons		-	-	-	-
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
pork shoulder	1	boneless	cut	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.