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Recipe By: Tocco
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Portuguese Garlic Pork

Ingredients

  • 5 POUNDS BONELESS PORK SHOULDER, TRIMMED AND CUT INTO 1- TO 1½-INCH CHUNKS
  • 2 CUPS DRY WHITE WINE
  • 1 CUP CIDER VINEGAR
  • 10 BAY LEAVES
  • 6 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
  • 1 TABLESPOON DRIED OREGANO
  • 1 TEASPOON RED PEPPER FLAKES
  • 6 WHOLE CLOVES (OPTIONAL)
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 1 CUP MADEIRA
  • ¼ CUP MINCED FRESH OREGANO

Directions

In a large Dutch oven, stir together the pork, wine, vinegar, bay, garlic, dried oregano, pepper flakes, cloves (if using) and 1 teaspoon each salt and pepper. Cover and refrigerate for at least 1 hour or for up to 48 hours.

When you are ready to cook the pork, heat the oven to 325°F with a rack in the lower-middle position. Set the pot, uncovered, over medium-high and bring to a simmer, stirring occasionally.
Re-cover, transfer to the oven and cook until a skewer inserted into the pork meets just a little resistance, about 1½ hours, stirring once about halfway through.

Set a wire rack in a rimmed baking sheet. Using a slotted spoon, transfer the pork and garlic to the rack, removing and discarding the bay and cloves (if used); set aside.
Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off as much fat as possible; reserve the fat.

Add the Madeira to the pot, bring to a boil over medium-high and cook, stirring occasionally, until the mixture has reduced to about 1 cup, 15 to 20 minutes; set aside. Remove and discard any large bits of fat on the exterior of the pieces of pork.

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the reserved pork fat until barely smoking. Add the pork and cook, stirring every 2 to 3 minutes, until well browned on all sides, 5 to 7 minutes.

Remove the skillet from the heat and add the reduced cooking liquid. Return to medium-high and continue to cook, stirring occasionally, until the liquid has reduced and the pork is lightly glazed and begins to sizzle, 3 to 5 minutes.
Taste and season with salt and black pepper, then stir in the fresh oregano. Transfer to a serving dish.

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