Wine and Garlic Pork (Portuguese Vina Dosh)

Name: Wine and Garlic Pork (Portuguese Vina Dosh)
Total time: 2920
Yield: 8
Ingredients: 1 ½ cups red wine vinegar; ¾ cup red wine; 7 cloves garlic, crushed; 3 bay leaves; 8 whole cloves, or to taste; 2 tablespoons ground black pepper; 2 teaspoons salt; ½ teaspoon dried thyme; 1 (3 pound) boneless pork shoulder, cut into 1-inch cubes; 2 tablespoons vegetable oil

Recipe by Cali-Chef from allrecipes.com

49 Hr. 40 Mins.

Ingredients

8 servings

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1 ½ cups red wine vinegar
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¾ cup red wine
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7 cloves garlic, crushed
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3 bay leaves
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8 whole cloves, or to taste

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2 tablespoons ground black pepper
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2 teaspoons salt
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½ teaspoon dried thyme
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1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
•

2 tablespoons vegetable oil

Instructions

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.