Torresmos-Portuguese Garlic Roasted Pork

Recipe by Brenda.
READY IN: 25hrs


  • 12
    lb fresh jalapeno (4-5 are plenty for us)
  • 1
    tablespoon salt
  • 14
    cup paprika (sweet or hot, I use sweet)
  • 12
  • 14
  • 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)
  • 14
    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.