"King's Crown" > wrote in message
. ..

> 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.
>
> Torresmos (Portuguese Garlic Roasted Pork)
>
> 4-pound boneless pork butt, cut into 1 1/2 inch cubes
> Salt and freshly ground pepper

Sounds to me like your meat doesn't have any fat to stand up to the
longish cooking. All the pork in the US that I've seen is very lean; it
was a revelation to move to Denmark and discover that yes, pork roasts can
have some marbling in them. See if you can find a local butcher who can
provide such a thing for you. Your dish will be the better for it. If
you can't get a roast, you might see if he can provide you with neck
cutlets, which have nice marbling, and when you cube the meat, don't trim
away all the fat.

And the recipe looks great, btw -- I'm going to try it!
-j