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Categories:
pork butt red hot peppers white wine paprika salt garlic white wine vinegar bay leaves cinnamon onion olive oil
Viewed: 57 - Published at: 9 years agoIngredients
- 3 lb pork butt (cubed)
- 2 tbsp crushed red hot peppers (red pepper flakes)
- 1 cup white wine
- 2 tbsp paprika
- 1 tsp salt
- 4 tsp mined, garlic cloves
- 1 tbsp white wine vinegar
- 2 bay leaves
- 1 tbsp cinnamon
- 1 medium onion
- 1/2 cup olive oil (for sauteing)
Method
- Make sure to marinade pork at least 1 day before cooking.
- In large container, add cubed pork, red hot peppers, wine, paprika, salt garlic, cinnamon, wine vinegar, & bay leaves.
- Mix everything together and cover container and leave in fridge until the next day.
- Next day remove pork from marinade and save to the side for later.
- Using dutch oven (big sauce pan), heat the olive oil on med-high heat and saute the onion until translucent.
- Add pork and brown.
- Once browned add the reserved marinade and cook at a simmer for 1 1/2 hours or until meat is tender.
- Serve with rice and veggies or serve as sandwiches.
