On Mar 1, 2:54 am, "King's Crown" > wrote:
> I make the below recipe once a year for my Portuguese husband. He loves it.
> To me the meat is tough and dry, but very tasty. I've tried cooking it
> less, but then you don't get the lovely browned flavor. Wondering if anyone
> had any other suggestions to make it more tender and not so dry. I have my
> MILs recipe, but she passed away 6 months after we were married and I never
> got to do any cooking with her. Lynne
>
> Torresmos (Portuguese Garlic Roasted Pork)
>
> 4-pound boneless pork butt, cut into 1 1/2 inch cubes
> Salt and freshly ground pepper
>
> Marinade
> 1/2 pound medium-hot red chiles, seeded and stemmed
> 1 tsp salt
> 4 tablespoons paprika, sweet or hot depending on preference
> 10 cloves garlic, chopped
> 1/2 cup white wine
> 1/4 cup red wine
>
> Place the chiles and salt in the bowl of food processor fitted with a metal
> blade and pulse until minced. In a large bowl, combine the minced chiles
> with the remaining marinade ingredients. Add the pork pieces, turning to
> coat well. Cover the bowl with plastic wrap and refrigerate for 24 hours.
>
> Remove the pork from the marinade. Add the pork to large roasting pan
> season with salt and pepper and cook in a preheated 375°F (190°C) oven for 1
> hour. Turn the pork often to keep it moist. Reduce the heat to 325°F (160°C)
> and cook an additional 15 to 20 minutes, or until the pork is nicely
> browned. Serve with Classic Portuguese Beans.
>
> Serves 6 to 8

Try covering the pan for the last half of the cooking.. and I'd use a
smaller, heavier pan.. sounds sort of like Mexican carnitas (oven
style)..

Ted