*Needs to Marinate 24 hours* The marinade is a wonderful flavor enhancer for the pork. Original recipe from David Leite, and adapted to our taste.
- 1⁄2 lb fresh jalapeno (4-5 are plenty for us)
- 1 tablespoon salt
- 1⁄4 cup paprika (sweet or hot, I use sweet)
- 1⁄2 cup white wine
- 1⁄4 cup red wine
- 10 garlic cloves, chopped
- 4 lbs boneless pork butt, cut into 8 pieces (I use thick cut boneless pork loin chops and reduce cooking time)
- 1⁄4 cup oil (for roasting, about 1/4 cup)
- salt & pepper, to taste
- Preheat oven to 375°F.
- Place the peppers and salt into a food processor and mince.
- Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
- Add the pork pieces to the marinade, making sure the pork is coated well.
- Cover with plastic wrap and place in the refrigerator for 24 hours.
- After 24 hours remove pork, and discard the marinade.
- Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
- Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist).
- Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
- I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.
Delicious pork roast! I actually ended up marinating it for about 48 hours as I wasn't able to cook it when I planned. The only change I made to the recipe was to not mince the jalapenos. I just added some jalapeno slices to the marinade so it wouldn't be quite so hot for the children. The roast ended up with just a subtle touch of heat to it. We really enjoyed this recipe! Thanks for sharing it. Made for ZWTIII
I think that 1/2 lb jalapenos would be way too much. I'm Portuguese and have made this using 1/2 tsp red pepper flakes and that's just the right amount for this dish.
Do not call the "Torresmos" this recipe because this is not correct :)