Portuguese Roasted Pork Shank Recipes

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
• Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
• 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.

TORRESMOS-PORTUGUESE GARLIC ROASTED PORK

Steps:

• Preheat oven to 375°F.
• 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.

PORTUGUESE-STYLE GARLIC-ROASTED PORK

Steps:

• 1. Combine the chiles, garlic, kosher salt, and paprika in a food processor and pulse until a paste is formed. Transfer the chile mixture to a large nonreactive bowl and add the wine, tomato paste and olive oil. Stir well to blend.
• 2. Make deep slits all over the pork butt to allow the marinade to penetrate the meat. Add the pork to the bowl and turn to coat with the marinade. Cover with plastic wrap and refrigerate overnight, turning occasionally.
• 3. Preheat the oven to 350 degrees and bring the meat to room temperature.
• 4. Remove the meat from the marinade and transfer to a roasting pan. Add the chicken stock to the roasting pan to about 1 inch up the sides of the pan.
• 5. Bake for 1 1/2 hours, turning occasionally, or until browned on all sides. Continue to add water to the roasting pan periodically as needed during the entire roasting time to keep the juices from burning on the bottom of the pan. Reduce the oven temp to 300 degrees and continue cooking, turning the meat occasionally for about 4 1/2 hours longer or until the meat is fork-tender.
• 6. Set the meat aside to rest for about 15 minutes. Using a spoon, skim as much fat from the surface of the drippings as possible. Using 3 forks, pull the meat into serving size pieces and toss with the pan juices. Season with salt to taste and serve either hot or warm.