Spicy Azorean Garlic-Roasted Pork: A Tasty Heritage Recipe

This Portugese-inspired heritage recipe comes courtesy of our friend, Sadie Flateman. Sadie holds a certificate from the Sommelier Society of America and is a wine buyer for 67 Wine, one of the best wine shops in New York. This gal knows her wine pairings! Try this out with a Berkshire or Red Wattle breed Heritage Pork Shoulder and pair it with one of the fine wines featured on 67wine.com


1/2 lb Medium-Hot Red Chiles (Serranos or Jalepeños, stemmed and seeded)
10 Garlic Cloves
1/4 C Sweet Paprika
1/2 C Dry White Wine
1/2 C Dry Red Wine
One 4lb Heritage Boneless Pork Shoulder Butt, cut into 8 pieces*
3 TBSP Vegetable Oil
Kosher Salt
Freshly Ground Black Pepper

*The pork will need to marinate over night, if not longer, so make sure to plan accordingly.
Combine the chiles, garlic, paprika, and 1 Tablespoon salt in a food processor and pulse to form a rough paste. Transfer the mixture to a large bowl and stir in the white and red wines until smooth. Add the pork pieces, turning to coat. Cover the bowl with plastic wrap and refrigerate overnight, or for up to 48 hours.
Position a rack in the middle of the oven and crank up the heat to 375°F.
Coat the bottom of a roasting pan with the oil. Add the pork, with the marinade  and season with salt and pepper.
Roast, uncovered, turning the pork often, until it is evenly browned and an instant-read thermometer inserted into the middle of a piece of pork registers just under 150°F (about 1 hour).
Remove the pan from the oven and let the pork rest for 5 minutes. Thinly slice the pieces of pork against the grain and serve immediately.

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