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[email protected] tbsamsel@att.net is offline
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Default Torresmos (Portuguese Garlic Roasted Pork)

On Mar 1, 11:42 am, "King's Crown" > wrote:
> > wrote in message
>
> ps.com...
> 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
>
> I make great carnitas and it did cross my mind to do the cooking in a
> similar fashion. I cook the pork in broth first until thoroughly done then
> shred it and put in the oven for browning. This meat isn't marinaded
> though. So, I wondered how I would precook it like the carnitas and still
> get the marinaded flavor. I thought maybe I'd cook it in the marinade, but
> afraid it would be TOO vinegary (is that a word ). If I cooked the
> marinaded meat in broth would it defeat the purpose of the marinade and
> dilute the flavor. So, then I thought maybe a watered down marinade/broth
> might work. I'll just have to experiment it looks like.
>
> Thanks for helping to point me in a direction!
>
> Lynne-


The seasoning is not far from one of the N'Carolina bbq styles. Maybe
there's a Melungeon/Portuguese influence on NC 'cue.

Ted