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Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 6 to 8 red jalapenos, about 4 ounces, stemmed and seeded
- 1/2 cup minced garlic
- 1 tablespoon kosher salt
- 3 tablespoons sweet paprika
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1/4 cup olive oil
- 1 (4 to 5-pound) boneless pork butt
- 2 cups chicken stock or low-sodium chicken broth
Method
- Combine the chiles, garlic, kosher salt, and paprika in a food processor and pulse until a paste is formed.
- Transfer the chile mixture to a large nonreactive bowl and add the wine, tomato paste and olive oil.
- Stir well to blend.
- Using a sharp paring knife, make deep slits all over the roast to allow the marinade to penetrate the meat.
- Add the pork to the bowl and turn to coat with the marinade.
- Cover with plastic wrap and refrigerate overnight, turning occasionally.
- Preheat the oven to 350 degrees F and bring the meat to room temperature.
- Remove the meat from the marinade and transfer to a roasting pan, preferably a pan just large enough to hold the meat.
- Add the chicken stock to the roasting pan (it should come 1 inch up the sides of the pan) and transfer to the oven.
- Bake the meat for 1 1/2 hours, turning occasionally, or until browned on all sides.
- Make sure to add water to the roasting pan periodically as necessary during the entire roasting time to keep the drippings from burning on the pan bottom.
- Reduce the oven temperature to 300 degrees F and continue to cook, turning the meat occasionally, for about 4 1/2 hours longer, or until the meat is fork-tender.
- Set the meat aside to rest for about 15 minutes.
- Using a spoon, skim as much fat from the surface of the drippings as possible.
- Using 2 forks, pull the meat into serving-size pieces and toss with the pan juices.
- Season with salt to taste, if necessary, and serve either hot or warm, with the Portuguese White Beans and Portuguese Rice.
