My name is David Leite, and I'm the author of the below recipe
http://www.leitesculinaria.com/recip...torresmos.html and it can
be found on my Web site, Leite's Culinaria. (BTW, you really should
credit the author of any recipe you use; they'reall copyrighted.)

Have you made it according to the directions? I think you'll find that
the meat isn't tough or dry if you're careful to cook it to the
specified temperature. Tradtionally, these kind of dishes are cooked
for a long time, but in liquid. Cooking to 165°F will help.

David Leite
Leite's Culinaria
http://www.leitesculinaria.com

On Mar 1, 1:05 pm, wrote:
> On Mar 1, 11:42 am, "King's Crown" > wrote:
>
> > > wrote in message
>
> ups.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